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How do I make Cinnamon Polka Dot Crepes? | Here's a recipe for Cinnamon Polka Dot Crepes:
Ingredients:
• 1/4 cup unsalted butter, 1/2 stick, melted
• 3 tablespoons granulated sugar
• 3 large eggs
• 3 cups whole milk
• 2 cups all-purpose flour
• 1 pinch salt
• 1 tablespoon sugar, for serving
• 1 teaspoon cinnamon, for serving
• sweetened whipped cream, for serving
Instructions:
1. In a large bowl, add the melted butter, sugar, and eggs. Whisk to combine, then add the milk and whisk to incorporate. Sift in the flour and salt and whisk until smooth.
2. Heat a small nonstick skillet over medium heat. Scoop 1/4 cup (60 g) of the batter into the pan. Swirl the pan around until the batter evenly coats the bottom. Cook until the surface begins to bubble slightly and the edges brown, about 3 minutes.
3. Flip the crepe and cook on the other side for another 1-2 minutes. Remove from the skillet and set aside to cool. Repeat with the remaining batter.
4. Fold crepe in half 3 times, then cut out your desired shapes.
5. In a small bowl, mix together the cinnamon and sugar.
6. Coat the leftover cut-out shapes with cinnamon sugar.
7. Spread whipped cream on another crepe and sprinkle with cinnamon sugar.
8. Unfold the the cut-out crepe and place on top of the whipped cream crepe.
9. Place coated cut-out shapes on top of the crepe stack. Repeat with the rest of the crepes.
Enjoy your Cinnamon Polka Dot Crepes! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Hotteok (Korean Sweet Pancakes)? | Here's a recipe for Hotteok (Korean Sweet Pancakes):
Ingredients:
• 1 cup warm water
• 1 packet active dry yeast
• 2 1/2 cups bread flour
• 4 tablespoons grapeseed oil, divided, plus more as needed
• 1 teaspoon kosher salt
Filling
• 1/4 cup walnuts, finely chopped
• 2 tablespoons maple syrup
• 3 tablespoons turbinado sugar, or brown sugar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon vanilla extract
Instructions:
1. In the bowl of a stand mixer fitted with the dough hook, combine the warm water and yeast and let sit for 10 minutes, until foamy. Add the flour, 2 tablespoons grapeseed oil, and salt and mix on medium speed until the dough comes together in a ball, about 10 minutes. Cover the bowl with a kitchen towel or plastic wrap and let the dough rest at room temperature for 11/2 hours, or until doubled in size.
2. While the dough is rising, make the filling: In a small bowl, mix together the walnuts, maple syrup, turbinado sugar, salt, and vanilla.
3. Divide the dough into 8 portions. Roll each piece into a ball, then flatten it into a 4–5-inch-wide disc. Scoop a heaping teaspoon of filling onto the center of each disc, then pinch the dough up and over the filling to encase and roll into a ball again.
4. Heat 2 tablespoons of grapeseed oil in a medium nonstick or cast iron pan over medium-high heat. Once the oil is shimmering, place a dough ball in the pan and immediately flatten with a hotteok press or spatula into a 4–5-inch-wide disc, about 1/4 inch thick. Continue to press down on the disc until the bottom is golden brown, about 2 minutes. Flip the hotteok and cook until the other side is golden brown, 2 minutes more. Repeat with the remaining hotteok, adding more oil to the pan as needed.
5. Serve hot.
Enjoy your Hotteok (Korean Sweet Pancakes)! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Country Ham Biscuits With Honey Sriracha Mayo? | Here's a recipe for Country Ham Biscuits With Honey Sriracha Mayo:
Ingredients:
Biscuits
• 2 cups flour
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 2 tablespoons shortening
• 2 tablespoons butter, diced
• 1 cup buttermilk
• 15 slices country ham
Mayo
• 1/4 cup hellmann's real mayonnaise
• 1 tablespoon honey
• 1/4 teaspoon Sriracha
Instructions:
1. Preheat oven to 450°F (230°C).
2. In a bowl, whisk together the dry biscuit ingredients.
3. Cut in the butter and shortening until mixture is crumbly.
4. Mix in buttermilk and knead until it forms a dough.
5. Cut dough into 5 cylinders, 4 inches (10 cm) in diameter. Place on a baking sheet lined with parchment paper.
6. Bake 15-20 minutes, until golden brown.
7. In another bowl, mix the mayo, honey, and Sriracha.
8. Split the biscuits in half.
9. Spread honey Sriracha mayo on one half.
10. Lay 3 slices of country ham on the other half.
Enjoy your Country Ham Biscuits With Honey Sriracha Mayo! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could you tell me how to prepare Moringa Oatmeal? | Here's a recipe for Moringa Oatmeal:
Ingredients:
• 2 cups instant oatmeal, cooked
• 1 teaspoon moringa powder
Optional Toppings
• chopped nut
• nut butter
• banana, sliced
• 2 tablespoons cacao nibs
• shredded coconut
• maple syrup
Instructions:
1. Add the moringa powder to the cooked oatmeal and stir to combine.
2. Serve in a bowl with the toppings of your choice.
3. But before that, take a photo and post it on Instagram.
Enjoy your Moringa Oatmeal! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Peach Low Sugar Jam? | Here's a recipe for Peach Low Sugar Jam:
Ingredients:
• 2 1/4 lb crushed ripe peaches, 7 medium peaches
• 1/3 cup water
• 2 tablespoons lemon juice, bottled
• 1 cup sugar
• 3 tablespoons Ball® RealFruit™ Low or No-Sugar Needed Pectin
Instructions:
1. Prepare boiling water canner. Heat jars in simmering water until ready to use. Do not boil. Wash lids in warm soapy water and set aside with bands.
2. Combine crushed peaches, water, lemon juice, and sugar in a medium saucepan. Gradually stir in Ball® RealFruit™ Low or No-Sugar Needed Pectin. Bring mixture to a full rolling boil that cannot be stirred down. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
3. Ladle hot jam into a hot jar leaving a 1/4-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band. Adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
4. Process jars 10 minutes, adjusting for altitude. Turn off heat, remove lid, then let jars stand 5 minutes. Remove jars and cool 12–24 hours. Check lids for seal. They should not flex when center is pressed.
Enjoy your Peach Low Sugar Jam! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Almond Butter & Fruit Sweet Potato Toast? | Here's a recipe for Almond Butter & Fruit Sweet Potato Toast:
Ingredients:
• 1 sweet potato
• almond butter, to taste
• 1 handful blueberry
• 1 handful pomegranate seeds
Instructions:
1. Cut sweet potato into thin slices, about 1/4 inch (6 mm) thick.
2. Place in toaster and set it to the maximum cook time. When it pops, flip the sweet potato slices over and toast 1 more time. Depending on the strength of your toaster and your preferences, you may need to toast it 1 more time after that.
3. Remove from toaster and let cool enough to handle.
4. Spread almond butter evenly across sweet potato toast.
5. Top with fresh blueberries, pomegranate seeds.
Enjoy your Almond Butter & Fruit Sweet Potato Toast! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Apple Spice Muffins? | Here's a recipe for Apple Spice Muffins:
Ingredients:
Apple Spice Blend
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground ginger
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
Muffins
• 1 cup all purpose flour, divided, plus 1 tablespoon
• 1/3 cup whole wheat flour
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 3/4 stick unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 large eggs, room temperature
• 1/4 cup apple sauce
• 1 honeycrisp apple, shredded, plus 2, finely diced, divided
• nonstick cooking spray, for greasing
• 1 1/2 tablespoons unsalted butter, melted
• 2 tablespoons demerara sugar
Instructions:
1. Make the apple spice blend: in a small bowl, stir together the cinnamon, ginger, allspice, cloves, and nutmeg.
2. Make the muffins: In a medium bowl, whisk together 1 cup (125 G) all-purpose flour, the whole wheat flour, baking powder, baking soda, salt, and 1 tablespoon of the spice blend.
3. In a large bowl, use an electric hand mixer on medium speed or whisk to beat the butter until light yellow and aerated, about 2 minutes. Add the granulated and brown sugars and continue beating until light, fluffy, and nearly doubled in volume, 2 minutes more. Add the eggs, 1 at a time, beating well after each addition.
4. Add the applesauce and shredded apple and stir with a rubber spatula to incorporate.
5. Add half of the dry ingredients to the wet and gently fold to combine, being careful not to overmix. Add 13/4 cups of the diced apples to the remaining dry ingredients and toss to coat, then add to the wet ingredients and gently fold to combine. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, up to overnight.
6. Preheat the oven to 425°F (220°C). Line a 6-cup jumbo muffin tin with paper liners and lightly grease with nonstick spray.
7. In a medium bowl, toss together the remaining 3/4 cup diced apples, melted butter, remaining 1 tablespoon flour, and remaining 11/2 teaspoons of apple spice blend.
8. Evenly divide the batter between the prepared muffin cups. Top each muffin with some of the apple topping and sprinkle with the demerara sugar.
9. Bake the muffins for 15 minutes, then rotate the muffin tin 180° and bake for 12–15 minutes more, until the muffins are puffed and golden brown and a cake tester inserted into the center comes out clean.
10. Let cool for 15–20 minutes before serving.
Enjoy your Apple Spice Muffins! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make The Great Canadian Breakfast Sandwich? | Here's a recipe for The Great Canadian Breakfast Sandwich:
Ingredients:
• 2 tablespoons salted butter, divided
• 1 large egg
• 3 back bacons, or peameal - thin slices
• 2 tablespoons maple syrup
• 1 montreal style bagel
• 2 slices canadian cheddar
• 6 all dressed chips, whole
• 1 tomato slouse, large
Instructions:
1. Preheat oven to 400F
2. In a large non-stick frying pan over medium heat, melt 1 tbsp butter. Crack in egg, season with salt and pepper and fry for 3-4 minutes. Add peameal bacon halfway through, cooking about 1 minute per side. Drizzle maple syrup over top of bacon and egg and continue cooking for an additional 2-3 minutes, flipping bacon to become coated in maple syrup.
3. Cut open the Montreal style bagel and spread each side with remaining salted butter. Place butter side up on a baking sheet. Place a slice of cheddar on each half. Transfer to a 400F oven for 3-4 minutes or until the cheese has melted.
4. Remove from the oven. Stack bacon, egg and tomato on one bagel half, season tomato with salt and pepper. Finally add all dressed chips and top with the remaining bagel half, enjoy!
Enjoy your The Great Canadian Breakfast Sandwich! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could you tell me how to prepare French Toast For A Crowd? | Here's a recipe for French Toast For A Crowd:
Ingredients:
French Toast
• 6 large eggs
• 2 cups whole milk
• 1/3 cup heavy cream
• 1/4 cup dark brown sugar, lightly packed
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon kosher salt
• 2 tablespoons unsalted butter, plus more for greasing
• 12 slices brioche bread, day old, 3/4 in (2 cm)
• 3/4 cup maple syrup
Walnut Streusel
• 3/4 cup all purpose flour
• 1/4 cup granulated sugar
• 1/4 cup dark brown sugar, lightly packed
• 1/2 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 8 tablespoons unsalted butter, cubed and chilled
• 1 cup walnuts, crushed
Instructions:
1. Make the French toast: In a medium bowl, beat the eggs. Add the milk, cream, brown sugar, vanilla, cinnamon, nutmeg, and salt and whisk to combine.
2. Grease a 9 x 13-inch (22 x 33 cm) ceramic or glass baking dish with butter.
3. Working in batches, dip the brioche into the custard to coat both sides. Arrange the brioche in the prepared baking dish, overlapping slightly. Pour the remaining custard over the top. Cover with plastic wrap and refrigerate for at least 2 hours, up to overnight.
4. Meanwhile, make the walnut streusel: Preheat the oven to 375°F (190°C). Line a baking sheet with a nonstick mat.
5. In a medium bowl, combine the flour, granulated and brown sugars, salt, and cinnamon. Work the butter into the dry ingredients with a fork until crumbly. Add the chopped walnuts and mix well.
6. Spread the streusel on the prepared baking sheet and bake for 20 minutes, stirring halfway, until golden brown. Remove from the oven and let cool slightly, then crumble and let cool completely before using. The streusel will keep in an airtight container for 1 week.
7. Unwrap the French toast. Cover with foil and bake for 25 minutes, then uncover and bake until the top is golden brown and crunchy, 20-25 minutes more. Remove from the oven and let sit for 10 minutes. Top with the walnut streusel and serve with maple syrup.
Enjoy your French Toast For A Crowd! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Thanksgiving Leftovers Breakfast Bake? | Here's a recipe for Thanksgiving Leftovers Breakfast Bake:
Ingredients:
• 3 cups stuffing
• 12 eggs
• 1 cup turkey, shredded
• 1/2 cup carrot
• 1/3 cup green onion
• 1 cup shredded cheddar cheese
• salt, to taste
• pepper, to taste
Instructions:
1. Preheat oven to 350° F (180° C).
2. Whisk together 12 eggs in a large bowl.
3. Shred the turkey and dice the carrots and green onions.
4. Add turkey, carrots, green onions, cheese salt, and pepper. Mix.
5. Scoop stuffing into a greased square baking pan. Push it down with a spoon to make an even layer for crust.
6. Pour egg mixture evenly into the pan.
7. Bake for 45 mins.
Enjoy your Thanksgiving Leftovers Breakfast Bake! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make Cashew Yogurt? | Here's a recipe for Cashew Yogurt:
Ingredients:
• 1 1/2 cups raw cashews
• 2 cups hot water
• 3/4 cup cold filtered water
• 2 teaspoons lemon juice
• 1/8 teaspoon kosher salt
• 2 vegan probiotic capsules, minimum 50 billion CFUs
Instructions:
1. In a medium bowl, combine the cashews and hot water. Cover and soak the cashews for at least 4 hours, up to overnight. Drain the cashews and discard the soaking water.
2. Add the drained cashews, cold water, lemon juice, and salt to a high-powered blender. Blend on high speed for 1 minute, until the mixture is completely smooth and creamy.
3. Transfer the cashew mixture to a clean 16-ounce (455 G) glass jar. One at a time, open the probiotic capsules and pour the powder into the jar, stirring well with a non-metal utensil after each addition to evenly distribute.
4. Loosely cover the jar with cheesecloth and secure with a rubber band or kitchen twine. Leave the yogurt to ferment in a cool, dark place for at least 12 hours, up to 24 hours. The longer it ferments, the tangier the yogurt will be.
5. Transfer the yogurt to the refrigerator to cool completely, about 2 hours. Store in the fridge for up to 1 week.
Enjoy your Cashew Yogurt! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Hacked Croissant Donuts. | Here's a recipe for Hacked Croissant Donuts:
Ingredients:
Dough
• all purpose flour, for dusting
• 2 packages frozen puff pastry, thawed
• 1 large egg, beaten
Icing
• 1 cup vanilla frosting
• 1 tablespoon whole milk
Instructions:
1. Line a baking sheet with parchment paper.
2. Lay a puff pastry sheet flat on a lightly floured surface. Use a pastry brush to cover the sheet completely with the beaten egg. Fold the sheet into thirds along the creases, like a letter, and place on the prepared baking sheet. Repeat with the remaining 3 sheets of puff pastry. Refrigerate until stiff and completely chilled, about 1 hour.
3. Preheat the air fryer to 350°F (180°C) for 20 minutes. Set a wire rack over a baking sheet.
4. Remove the puff pastry from the refrigerator and use a 3-inch round cutter to cut out 12 rounds, 3 per sheet. Use a 1-inch round cutter to cut out the center of each pastry round. Remove and discard the scraps, or air fry for chef’s snacks.
5. Working in batches, place the donuts in the air fryer, spacing 1 inch apart, and cook until the donuts have puffed completely and are golden brown all over, about 15 minutes. Transfer to the wire rack.
6. Make the icing: In a medium bowl, stir together the frosting and milk until smooth. Transfer the mixture to a small piping bag and cut a hole in the tip. Pipe the icing on the top of the donuts.
Enjoy your Hacked Croissant Donuts! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Ham And Cheese Lattice Quiche? | Here's a recipe for Ham And Cheese Lattice Quiche:
Ingredients:
• 4 premade pie crusts
• 2 tablespoons flour
• 2 cups dried bean
• 8 eggs
• 1/4 cup zucchini, sliced
• 1 cup tomato, chopped
• 1/4 cup shredded mozzarella cheese
• 1/4 teaspoon pepper
• 1/4 teaspoon salt
• 1 cup heavy cream
• 10 slices ham slice, 1/2 inch (2 cm) piece
• 15 slices cheese slice, 1/2 inch (2 cm) piece
Instructions:
1. Preheat oven to 350°F (177°C).
2. On a floured surface, trim the pie crusts to fit a 9x9-inch (23x23-cm) square pan.
3. Overlap the pie crusts slightly and use a rolling pin to roll out until smooth.
4. Place the large pie crust onto the parchment paper-lined square pan, so that the edges hang over the sides of the pan
5. Line the asparagus stalks along the edge of the pan.
6. Cover the asparagus border with pie the crust, trimming any excess.
7. Place a parchment paper square at the base of the pie crust and add dried beans.
8. Bake the pie crust for 40 minutes.
9. In a bowl, whisk the eggs.
10. Add in the asparagus, zucchini, tomatoes, mozzarella, pepper, salt, and heavy cream, whisking to combine.
11. Pour the mixture into the baked pie crust and bake for another 40 minutes.
12. On a sheet of parchment paper, assemble the ham and cheese lattice.
13. Lay the lattice on top of the quiche.
14. Bake for another 20 minutes.
15. Remove the parchment paper and cut the quiche into 9 servings.
Enjoy your Ham And Cheese Lattice Quiche! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Veggie Breakfast Casserole? | Here's a recipe for Veggie Breakfast Casserole:
Ingredients:
• 4 cups sweet potato, peeled, diced, divided
• 1 cup mushroom, divided
• 2 red bell peppers, diced, seeded, divided
• 1 cup broccoli floret, divided
• 1 cup tomato, diced, divided
• 1/2 white onion, divided
• 2 cups spinach, divided
• 8 eggs
• 4 egg whites
• 3/4 cup milk
• pepper, to taste
• salt, to taste
• 1 cup shredded cheddar cheese
Instructions:
1. Layer half of the sweet potatoes on the bottom of a greased slow cooker.
2. Layer half of the mushrooms, red bell peppers, broccoli florets, tomatoes, onions, and spinach.
3. Repeat the layers with the remaining sweet potatoes, mushrooms, red bell peppers broccoli florets, tomatoes, onions, and spinach.
4. In a large bowl or measuring cup, whisk together the eggs, egg whites, milk, salt, and pepper.
5. Pour the egg mixture over the vegetables.
6. Top with cheddar cheese.
7. Cover and cook on low for 6-8 hours.
8. Carefully remove lid and serve hot.
Enjoy your Veggie Breakfast Casserole! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could you tell me how to prepare Cranberry Dutch Baby? | Here's a recipe for Cranberry Dutch Baby:
Ingredients:
Cranberry Sauce
• 1 cup leftover cranberry sauce
• 1 tablespoon grated orange zest
• 1 teaspoon grated lemon zest
• 2 tablespoons maple syrup, more or less depending on the sweetness of your original cranberry sauce
• fine sea salt
Dutch Baby
• 3 tablespoons egg, at room temperature
• 1/2 cup whole milk, room temperature
• 1/2 cup all purpose flour
• 1/2 teaspoon fine sea salt
• 1 vanilla bean, split and scraped
• 3 tablespoons unsalted butter
• confectioners sugar
• maple syrup, optional
Instructions:
1. Preheat the oven to 425°F (225°C).
2. In a small saucepan set over medium-low heat, add leftover cranberry sauce.
3. Stir in the orange zest, lemon zest, and maple syrup.
4. Season with a pinch of salt.
5. Stir together and heat until warmed through.
6. Remove the pan from the heat and set aside.
7. In a blender, combine the eggs, milk, flour, salt, and vanilla bean seeds. Blend until frothy, about 1 minute.
8. Add the butter to a 10-inch (25 cm) cast iron skillet and place in the oven to melt. Once the butter is melted and bubbling, carefully remove the pan from the oven, tilting to coat the pan evenly.
9. Dollop the cranberry sauce into the pan and pour the Dutch baby batter overtop; immediately return the skillet to the oven.
10. Bake until puffed and golden around the edges, 18 to 22 minutes.
11. Remove the Dutch baby from the oven and dust with Confectioners’ sugar.
12. Serve immediately with maple syrup, if desired.
Enjoy your Cranberry Dutch Baby! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for Bread Bowl Quiche? | Here's a recipe for Bread Bowl Quiche:
Ingredients:
• 1 large loaf sourdough bread
• 10 slices cheddar cheese
• 18 large eggs
• 2 teaspoons salt
• 2 teaspoons pepper
• 1/2 lb bacon, cooked, chopped
• 1 cup shredded cheese blend
• 1 cup broccoli, chopped, cooked
• 1 tablespoon fresh scallion, sliced
• 2 cups heavy cream
• 1 cup cherry tomatoes, halved
• mixed greens salad, for serving
Instructions:
1. Preheat the oven to 350°F (180°C). Line baking sheet with aluminum foil and place a sheet of parchment paper over the foil.
2. With a serrated knife, cut off the top half-inch (1 cm) of the sourdough loaf. Cut around the edge of the bread, then use your fingers to remove the center and set aside for later.
3. Line the inside of the bread bowl with the sliced cheddar cheese.
4. Place the bread bowl on the baking sheet and wrap the outside with the parchment and foil.
5. Bake for 8 minutes, or until the cheese is melted.
6. In a large bowl, combine the eggs, salt, pepper, bacon, shredded cheese blend, broccoli, scallions, and heavy cream. Whisk until smooth, then add the cherry tomatoes.
7. Pour the egg mixture into the bread bowl, leaving a half-inch (1 cm) of space at the top. Cover the bread bowl with foil.
8. Bake for 1 hour and 40 minutes, or until the center of the quiche has set
9. Let cool for at least 30 minutes before slicing. Serve with a mixed green salad.
Enjoy your Bread Bowl Quiche! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Peanut Butter Banana Baked Oatmeal? | Here's a recipe for Peanut Butter Banana Baked Oatmeal:
Ingredients:
• 1 banana, mashed
• 1/2 cup old fashion oat
• 1 teaspoon baking powder
• 1/4 cup chocolate chips
• 1/2 cup milk
• 1 tablespoon honey
• 1/2 teaspoon vanilla
• 1 tablespoon peanut butter, plus 1 spoonful for garnish
Instructions:
1. Preheat oven to 400° F and line a miniature iron skillet, pie dish or cake pan with parchment paper or non-stick cooking spray
2. Cut up a few slices of a banana for later and mash the rest in a medium sized bowl with a fork
3. Add the oats, baking powder, and chocolate chips to the mashed banana and stir. Then, combine the milk, honey, vanilla, and peanut butter and fold mixture into an oat bowl.
4. Transfer mixture to your prepared dish and bake for 20 minutes.
5. Top with banana slices and peanut butter and serve.
Enjoy your Peanut Butter Banana Baked Oatmeal! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Very Berry Smoothie Bowl. | Here's a recipe for Very Berry Smoothie Bowl:
Ingredients:
• 1 cup frozen blueberry
• 1/2 cup frozen strawberry
• 1/2 cup blackberry
• 1/2 cup milk
Instructions:
1. Blend together ingredients listed above until smooth and thick.
2. Top with desired toppings and serve.
Enjoy your Very Berry Smoothie Bowl! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Blueberry French Toast Boat? | Here's a recipe for Blueberry French Toast Boat:
Ingredients:
• 4 oz cream cheese, softened
• 1/4 cup sugar
• 1 teaspoon cinnamon
• 4 eggs
• 1/2 cup heavy cream
• 14 oz french bread, 1 loaf
• 1 cup blueberry
• maple syrup, to dip
Instructions:
1. In a bowl, combine softened cream cheese, sugar, and cinnamon.
2. Add eggs and heavy cream and whisk until well combined. Set aside.
3. Preheat oven to 400˚F (200˚C).
4. Cut a rectangle along the top of the loaf of french bread and pull out the part you cut along with the soft inside of the loaf. Set the “bread boat” aside.
5. Tear apart the rectangle and soft inside of the bread that you removed into little bite-size pieces.
6. Gently, fold the bread pieces and blueberries into the egg mixture until all of the liquid is absorbed.
7. Place the “bread boat” on a baking sheet lined with parchment paper and pour in the bread and egg mixture.
8. Bake for 30-40 minutes or until the top is golden brown. If the top is browning too quickly, cover the top of the boat in foil for the remaining time.
9. Let cool before cutting into slices and serve with maple syrup.
Enjoy your Blueberry French Toast Boat! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Sausage And Egg Breakfast Tacos? | Here's a recipe for Sausage And Egg Breakfast Tacos:
Ingredients:
• 3 cups potato, peeled, diced
• 2 cups breakfast sausage, cooked
• 1 green bell pepper, diced
• 1/2 white onion, chopped
• 2 cups spinach
• 12 eggs
• 2 teaspoons garlic powder
• salt, to taste
• pepper, to taste
• 1 cup milk, or milk alternative
• 1 cup shredded cheddar cheese
• salsa, to serve
Instructions:
1. Layer the potatoes on the bottom of a greased slow cooker.
2. Add the sausage, green bell peppers, onion, and spinach.
3. In a large bowl or measuring cup whisk together the eggs, garlic powder, salt, pepper, and milk.
4. Pour egg mixture over the potatoes, sausage, and vegetables. Top with cheddar cheese.
5. Cover and cook on low for 6-8 hours
6. Carefully remove lid and serve filling on a tortilla and add salsa.
Enjoy your Sausage And Egg Breakfast Tacos! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Salted Caramel Croissant French Toast. | Here's a recipe for Salted Caramel Croissant French Toast:
Ingredients:
Vanilla Whipped Cream
• 1 cup heavy cream, cold
• 2 tablespoons powdered sugar
• 1/2 teaspoon McCormick® vanilla extract
Salted Caramel Sauce
• 1 cup granulated sugar
• 6 tablespoons salted butter, cut into pieces, room temperature
• 1/2 cup heavy cream, room temperature
• 1 teaspoon kosher salt
• 1/2 teaspoon McCormick® vanilla extract
French Toast
• 1 1/2 cups whole milk
• 1/4 cup granulated sugar
• 1 large egg
• 1/2 teaspoon kosher salt
• 1/2 teaspoon McCormick® vanilla extract
• 1 cup all purpose flour
• 2 teaspoons baking powder
• nonstick cooking spray, for greasing
• 6 croissants, halved
• 1/2 cup pecan, roughly chopped, for garnish
• 2 tablespoons powdered sugar, for garnish
Instructions:
1. Make the vanilla whipped cream: In a medium bowl, combine the heavy cream, powdered sugar, and McCormick® Vanilla Extract. Using an electric hand mixer, whip on medium-high speed until thickened and medium peaks form, 3–4 minutes. Cover and refrigerate until ready to serve.
2. Make the salted caramel: Combine the granulated sugar and butter in a small pot. Cook over medium heat, stirring constantly with a rubber spatula or wooden spoon, until the butter melts, 2–3 minutes. Once the butter has melted, continue to cook until golden, stirring occasionally. Slowly pour in the heavy cream and whisk until smooth.
3. Remove the pot from the heat and stir in the salt and McCormick® Vanilla Extract. Set aside until ready to serve (the caramel will thicken as it cools).
4. Make the French toast: In a large bowl, whisk together the milk, granulated sugar, egg, salt, and McCormick® Vanilla Extract until smooth. Whisk in the flour and baking powder until incorporated.
5. Heat a large, nonstick skillet over medium-high heat and grease with nonstick spray. Working in batches, dip the croissant halves in batter, allowing any excess to drip off, then arrange in a single layer in the skillet. Cook until golden brown, 3–5 minutes per side.
6. Top the bottom croissant halves with a scoop of whipped cream. Cover with the top croissant halves. Drizzle with salted caramel and garnish with the pecans and powdered sugar.
Enjoy your Salted Caramel Croissant French Toast! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Eggnog French Toast Roll-Ups. | Here's a recipe for Eggnog French Toast Roll-Ups:
Ingredients:
• 8 pieces white bread
• 2 large eggs
• 1/2 cup eggnog
• 1 teaspoon light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon all purpose flour
• 2 tablespoons unsalted butter
Maple Sage Sausage Roll-Ups
• 1/4 cup cream cheese, softened
• 2 teaspoons maple syrup, plus more for garnish
• 1 teaspoon ground sage
• 4 breakfast sausages, cooked
Pomegranate Raspberry Roll-Ups
• 4 teaspoons salted butter, softened
• 4 teaspoons raspberry jam
• 4 teaspoons pomegranate seeds, plus more for garnish
• 8 raspberries
• 1/4 cup whipped cream
Instructions:
1. Using a rolling pin, roll out each piece of white bread to about 1/8 inch (3 mm) thick. Slice off the crusts so each slice of bread is a perfect square.
2. In a large bowl, whisk together the eggs, eggnog, brown sugar, cinnamon, nutmeg, and flour until well combined.
3. In a small bowl, mix together the cream cheese, maple syrup, and sage until smooth.
4. Make the maple sage sausage roll-ups: Spread 2 heaping teaspoons of the cream cheese mixture in a strip on the bottom half of a bread square. Place a breakfast sausage on top of the strip of cream cheese, then carefully roll into a tight log. Repeat to make 3 more sausage roll-ups.
5. Melt 1 tablespoon of butter in a medium nonstick pan over medium heat.
6. Gently dip each sausage roll in the eggnog mixture, being careful to keep the seam sealed.
7. Place the sausage rolls, seam-side down, in the pan and cook until browned all over, 3–4 minutes total.
8. Drizzle with maple syrup, then serve.
9. Make the pomegranate raspberry roll-ups: Spread 1 teaspoon of butter in a strip on one side of a bread square, then top with 1 teaspoon of raspberry jam. Place 2 raspberries on their sides on top of the jam, one at the top and one at the bottom of the strip. Sprinkle 1 teaspoon of pomegranate seeds between the raspberries Using your fingers to keep the pomegranate seeds tucked in, carefully roll into a tight log. Repeat to make 3 more pomegranate raspberry roll-ups.
10. Melt the remaining tablespoon of butter in the same pan over medium heat.
11. Gently dip each pomegranate raspberry roll in the eggnog mixture, being careful to keep the seams sealed .
12. Place the pomegranate raspberry roll-ups, seam-side down, in the pan and cook until browned all over, 3–4 minutes total.
13. Serve with a dollop of whipped cream and a few pomegranate seeds.
Enjoy your Eggnog French Toast Roll-Ups! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Ackee Scramble? | Here's a recipe for Ackee Scramble:
Ingredients:
• 2 tablespoons butter
• 1 leek, sliced into thin half moons
• 1 red pepper, diced
• 1 cup ackee, drained
• 1 tablespoon garlic puree
• 1/2 red chilli
• 1/2 teaspoon salt
• 1 teaspoon black pepper
• fresh parsley, for garnish
• spring onion, for onion garnish
• hot pepper sauce, to serve, if you like spice
Instructions:
1. Saute leek in butter for 8-10 mins until caramelised
2. Add pepper and cook for 4 mins until soft and Add chilli & garlic, season with salt & pepper
3. Add the ackee and cook for a couple of minutes until warmed through, being careful not to break it up too much
4. Pop a lid on to keep warm whilst you make the fried bread
5. Butter bread on both sides and pop into a pan over a medium-low heat with a splash of olive oil.
6. Cook on medium-low until golden brown, flip and cook the other side.
7. Top bread with the scramble, garnish with parsley and spring onion, and a splash of hot sauce, if desired.
Enjoy your Ackee Scramble! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Pb&j Crepe Gift Box. | Here's a recipe for Pb&j Crepe Gift Box:
Ingredients:
• 4 tablespoons unsalted butter, melted, 1/2 stick
• 3 tablespoons granulated sugar
• 3 large eggs
• 3 cups whole milk
• 2 cups all-purpose flour
• 1 pinch salt
• 1 cup natural peanut butter, for serving
• 1/2 cup raspberry jam, for serving
• 4 fresh raspberries, for serving
Instructions:
1. In a large bowl, add the melted butter, sugar, and eggs. Whisk to combine, then add the milk and whisk to incorporate. Sift in the flour and salt and whisk until smooth.
2. Heat a small nonstick skillet over medium heat. Scoop 1/4 cup (60 g) of the batter into the pan. Swirl the pan around until the batter evenly coats the bottom. Cook until the surface begins to bubble slightly and the edges brown, about 3 minutes.
3. Flip the crepe and cook on the other side for another 1-2 minutes. Remove from the skillet and set aside to cool. Repeat with the remaining batter.
4. Place a crepe on a plate and spread some peanut butter in the center. Fold in the edges to make a small square pouch.
5. Top with another crepe, fill with raspberry jam, and fold to make a pouch. Top with one more crepe, fill with peanut butter, and fold.
6. Cut another crepe into thin strips, separate the strips, then place a dollop of jam onto the center of each strip and fold each end of the strip to meet the jam in the center. Place the folded strips on top of each other to create a bow.
7. Top with a raspberry and place on top of the peanut butter and jam pouches. Repeat with the rest of the crepes.
Enjoy your Pb&j Crepe Gift Box! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Bacon And Cheese Stuffed Boxty? | Here's a recipe for Bacon And Cheese Stuffed Boxty:
Ingredients:
• 2 cups potato, grated
• 1 1/5 cups mashed potato, cooked
• 2 cups flour
• 2 tablespoons butter, melted
• salt, to taste
• pepper, to taste
• grated cheddar cheese, to taste
• slice bacon, chopped, to taste
• sour cream, to taste
• scallion, chopped, to taste
• butter, for frying
Instructions:
1. Peel and grate the raw potato, then wrap in a clean towel and squeeze out as much of the liquid as you can.
2. Put the grated potato into a large bowl and stir in the cooked mashed potato and the flour.
3. Stir in the melted butter and season if necessary.
4. Add a bit of milk and stir, then add a bit more milk - keeping doing this until all of the milk is combined into the mixture and you have a somewhat sticky dough, if it’s too wet add a bit more flour.
5. Dust your hands and work surface in flour and grab a palm sized amount of the mixture, flattening it out to about 1-cm (1/4 in) thick.
6. Spoon some grated cheese and some bacon bits into the center and drop another flattened out dough mixture piece on top.
7. Cut into a nice round shape using a cookie cutter making sure it’s fully sealed. NOTE: Try not to make these too thick or they might not cook all the way through, if they are thick, lower the temperature to a low-medium heat instead.
8. Fry in butter over a medium heat for about 4-6 minutes on each side until golden brown.
9. Serve topped with a tablespoon of soured cream and a few bits of scallions.
Enjoy your Bacon And Cheese Stuffed Boxty! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Mixed Berry Agave Jam? | Here's a recipe for Mixed Berry Agave Jam:
Ingredients:
• 4 cups mixed berries, fresh or thawed frozen
• 1 1/2 tablespoons lemon juice, bottled
• 3 tablespoons Ball® RealFruit™ Low or No-Sugar Needed Pectin, No-Sugar Needed Pectin
• 3/4 cup agave syrup
Instructions:
1. Prepare boiling water canner. Heat jars in simmering water until ready to use. Do not boil. Wash lids in warm soapy water and set aside with bands.
2. Place crushed berries and lemon juice in a saucepan. Sprinkle pectin evenly over berries, and bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
3. Whisk in agave syrup. Return mixture to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
4. Ladle hot jam into a hot jar, leaving a 1/4-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
5. Process jars 10 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12–24 hours. Check lids for seal. They should not flex when center is pressed.
Enjoy your Mixed Berry Agave Jam! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Pear & Honey Sweet Potato Toast? | Here's a recipe for Pear & Honey Sweet Potato Toast:
Ingredients:
• 1 sweet potato
• ricotta cheese, to taste
• 2 slices pear
• honey, to taste
Instructions:
1. Cut sweet potato into thin slices, about 1/4 inch (6 mm) thick.
2. Place in toaster and set it to the maximum cook time. When it pops, flip the sweet potato slices over and toast 1 more time. Depending on the strength of your toaster and your preferences, you may need to toast it 1 more time after that.
3. Remove from toaster and let cool enough to handle.
4. Spread ricotta evenly across sweet potato toast.
5. Slice pear thinly and place on top of ricotta. Drizzle with honey.
Enjoy your Pear & Honey Sweet Potato Toast! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Tater Tot Casserole. | Here's a recipe for Tater Tot Casserole:
Ingredients:
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 lb ground beef
• 1 can cream of celery
• 1 can peas, drained and rinsed
• 1/4 cup milk
• 1/2 cup sour cream
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 cups shredded sharp cheddar cheese
• 1 bag frozen tater tot
Instructions:
1. Sauté your garlic and onion in a splash of olive oil until soft. Add beef and brown thoroughly.
2. Place mixture in a casserole dish. To this, add all other ingredients except cheese and tater tots. Stir to combine.
3. Top with cheese, then top with tots. Spray with cooking spray.
4. Bake at 375°F for 25 minutes. Then, broil for 3-5 minutes or until brown.
5. Serve warm.
Enjoy your Tater Tot Casserole! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Sweet Potato Pie Smoothie? | Here's a recipe for Sweet Potato Pie Smoothie:
Ingredients:
• 1/3 cup ice
• 3/4 cup sweet potato, steamed
• 2 medjool dates, pitted, plus more, chopped, for topping
• 1/2 cup frozen riced cauliflower
• 1 teaspoon maca powder
• 1/4 teaspoon ground tumeric
• 1/4 teaspoon ground cinnamon, plus more for topping
• 1 cup nondairy milk, milk of your choice
Instructions:
1. Combine the ice, sweet potato, dates, riced cauliflower, maca powder, turmeric, cinnamon, and nondairy milk in a high-powered blender. Blend on high speed for 1–2 minutes, until completely smooth.
2. Pour the smoothie into a glass and top with a sprinkle of cinnamon and chopped dates.
Enjoy your Sweet Potato Pie Smoothie! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Berry Almond Morning Buns? | Here's a recipe for Berry Almond Morning Buns:
Ingredients:
Berry Compote
• 2 cups fresh berries, such as blueberries and raspberries
• 1 teaspoon water
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
Almond Paste
• 1 cup almond, sliced
• 1 tablespoon all purpose flour
• 1/3 cup brown sugar
• 1/4 teaspoon kosher salt
• 1 stick unsalted butter, cubed
• 1 large egg
• 1 teaspoon vanilla extract
Dough
• 1 cup warm milk
• 2 1/2 teaspoons instant yeast
• 2 large eggs, room temperature
• 1/3 cup salted butter, barely melted and slightly cooled
• 1 teaspoon kosher salt
• 1/2 cup brown sugar
• 4 cups all purpose flour, plus more as needed
• nonstick cooking spray, for greasing
• 1/2 cup heavy cream
Icing
• 6 oz cream cheese, softened
• 3 tablespoons unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
For Topping
• 1/2 cup almond, sliced
• 1/2 cup fresh berries
Instructions:
1. Make the berry compote: Add the berries and water to a small saucepan over medium heat. Once bubbling, reduce the heat to medium-low and use a wooden spoon to muddle and mash the fruit. Continue cooking for 10–12 minutes, occasionally stirring and mashing the berries, until most of the liquid has evaporated. Remove the pot from the heat and stir in the sugar and vanilla. Transfer the compote to a heat-proof container and let cool completely, then refrigerate for at least 1 hour.
2. Make the almond paste: Preheat the oven to 400°F (200°C).
3. Spread the sliced almonds in an even layer on a rimmed baking sheet. Toast for about 5 minutes, or until the almonds just begin to turn golden brown.
4. In a food processor, combine the toasted almonds, flour, brown sugar, and salt. Pulse until the almonds break down to medium crumbs. Add the butter and process until a smooth paste forms. Add the egg and vanilla and continue to process until the egg is fully incorporated. Transfer the almond paste to a small bowl and refrigerate for at least 30 minutes, or up to 1 week.
5. Make the dough: Add the warm milk to the bowl of a stand mixer fitted with the paddle attachment and sprinkle the yeast on top. Let sit for about 3 minutes, until the mixture is frothy.
6. Add the eggs, melted butter, salt, and brown sugar and mix on medium-low speed to combine. Add the flour and mix on low speed until combined. Turn off the mixer and let the dough rest for 5 minutes.
7. After resting, scrape the dough off the paddle attachment and attach the dough hook to the mixer. Mix on medium speed for 3 minutes, adding up to 1/2 cup more flour if needed to form a smooth and elastic dough. The dough should not be sticky, but may still stick to the sides of the bowl slightly.
8. Grease a large bowl with nonstick spray. Transfer the dough to the bowl and cover with a clean kitchen towel. Let rise at room temperature for about 1 hour, or until doubled in size.
9. Turn out the dough onto a generously floured surface and flour a rolling pin. Roll the dough out to a roughly 18 × 14-inch rectangle. Spread the almond paste over the dough, all the way to the edges. Top with the berry compote, spreading evenly. Starting from a long end, roll the dough up tightly. Transfer the roll to the refrigerator for 30 minutes (this will make cutting easier).
10. Use a serrated knife to cut the dough roll into even 9 pieces, then transfer to an 8-inch square baking dish. Cover the pan with a kitchen towel and let the rolls rise for about 30 minutes, or until expanded slightly.
11. Preheat the oven to 375°F (190°C).
12. Add the heavy cream to a microwave-safe bowl and microwave for about 30 seconds, until warm, but not scalding.
13. Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak into and around the rolls.
14. Bake the rolls for 20–22 minutes, until light golden brown and the center rolls are cooked through. Remove from the oven and let cool slightly.
15. While the rolls are baking, make the frosting: Add the butter and cream cheese to a medium bowl. Cream with an electric hand mixer on medium speed until light and airy. Add the powdered sugar and mix on low speed to combine. Add the vanilla and mix on medium-high speed for 1–2 minutes, until the frosting is fluffy.
16. Spread the frosting over the rolls, then top with sliced almonds and more berries.
Enjoy your Berry Almond Morning Buns! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Biscuit: Jam Slam? | Here's a recipe for Biscuit: Jam Slam:
Ingredients:
• 4 cups all purpose flour, plus more for dusting
• 4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 16 tablespoons unsalted butter, cubed and chilled
• 1 1/4 cups buttermilk
• 1/2 cup Great Value® Finely Shredded Sharp Cheddar Cheese
• 9 oz TBJ® Classic Uncured Bacon Jam, for serving
• 12 large eggs, soft-boiled
Instructions:
1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Using your hands or a pastry cutter, work the butter into the dry ingredients, leaving large chunks.
4. Add the buttermilk and fold with a rubber spatula until fully incorporated and the dough comes together in a ball.
5. Turn the dough out onto a lightly floured surface and roll out to about 2 inches (5 cm) thick.
6. Using a round pastry cutter, divide the dough into 12 pieces and place on the prepared baking sheet. Top each biscuit with cheddar cheese.
7. Bake for 18-20 minutes, or until the tops are golden brown.
8. Serve the biscuits with bacon jam and soft-boiled eggs.
Enjoy your Biscuit: Jam Slam! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make Apple Coffee Cake? | Here's a recipe for Apple Coffee Cake:
Ingredients:
• nonstick cooking spray, for greasing
Streusel Topping
• 1 stick unsalted butter, cubed and chilled
• 1/2 cup light brown sugar
• 1/2 cup all purpose flour
• 1/2 cup old fashioned rolled oat
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon baking powder
Cake
• 1/2 stick unsalted butter, room temperature
• 1/2 cup light brown sugar
• 2 cups apple butter, room temperature
• 3/4 cup sour cream
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups all purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground ginger
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 2 granny smith apples, peeled, cored, and small diced
Cream Cheese Filling
• 8 oz cream cheese, room temperature
• 2 tablespoons heavy cream
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
Instructions:
1. Preheat the oven to 375°F (190°C). Grease an 8 x 13-inch baking dish with nonstick spray.
2. Make the streusel topping: In a medium bowl, combine the butter, brown sugar, flour, oats, cinnamon, nutmeg, and baking powder. Mix with your fingers, massaging the butter into the dry ingredients, until well combined and loosely clumpy.
3. Make the cake: In a large bowl, cream the butter and brown sugar with an electric hand mixer on medium speed until light and fluffy, 2 minutes. Add the apple butter, sour cream, eggs, and vanilla and mix until fully combined, about 3 minutes.
4. Add the flour, ground cinnamon, ground ginger, baking soda and salt to the wet ingredients. Mix until completely combined, about 4 minutes total.
5. Fold in the apples with a rubber spatula until just incorporated.
6. Make the cream cheese filling: In a medium bowl, beat together the cream cheese, heavy cream, sugar, and vanilla with an electric hand mixer on medium-low speed until smooth, 2 minutes.
7. Pour half of the batter into the prepared baking dish, spreading evenly. Sprinkle half of the streusel on top. Add the remaining batter, spreading to cover the streusel. Spread the cream cheese filling over the batter and top with the remaining streusel.
8. Bake the cake for 45 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes before serving.
Enjoy your Apple Coffee Cake! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Overnight Oats Base? | Here's a recipe for Overnight Oats Base:
Ingredients:
• 2 cups Planet Oat Unsweetened Oat Milk
• 1 cup medjool date, pitted
• 1 1/2 cups quick oat
• 2 teaspoons chia seeds
Instructions:
1. Heat the Planet Oat Unsweetened Oat Milk in a medium saucepan over medium high heat until nearly boiling. Add the dates and turn off the heat. Cover the pan and let the dates soak for 15 minutes.
2. Pour the dates and oat milk into a blender and blend on high speed until smooth, then strain through a fine-mesh sieve into a large bowl or large container with a lid.
3. Stir in the oats and chia seeds, then cover and refrigerate for at least 4 hours, or overnight, until the oats are soft and creamy and the liquid is absorbed.
4. Use the overnight oats.
Enjoy your Overnight Oats Base! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Mini Broccoli Cheddar Quiches 3 Ways. | Here's a recipe for Mini Broccoli Cheddar Quiches 3 Ways:
Ingredients:
• nonstick cooking spray, for greasing
• 5 large eggs
• 1/4 cup heavy cream
• 1/4 cup whole milk
• 1/2 teaspoon Private Selection™ Himalayan Pink Salt, plus more to taste
• 1/4 teaspoon Private Selection™ Black Pepper, plus more to taste
• 1 pre-made pie crust, chilled
• 1/2 cup Private Selection™ Handpicked Broccoli Florets
• 4 strips Private Selection™ Center Cut Bacon, cooked
• 3 tablespoons red onion, diced
• 1/2 cup Private Selection™ Vermont Extra Sharp White Cheddar Cheese Bar
• 2 tablespoons fresh chives, minced
Instructions:
1. Preheat the oven to 350°F (180°C). Grease a silicone 24-cup mini muffin tin with nonstick spray.
2. In a large bowl, whisk together the eggs, heavy cream, milk, Himalayan Pink Salt, and Black Pepper until smooth. Pour into a spouted liquid measuring cup.
3. Unroll the pie crust and punch out circles the same size as the bottom of the muffin cups. Place the circles in the muffin tin and press down slightly.
4. Chop the Handpicked Broccoli Florets and divide evenly between the muffin cups.
5. Chop the Center Cut Bacon and divide evenly between 8 of the muffin cups. Add the diced red onion to another 8 muffin cups, leaving the remaining 8 cups with just broccoli.
6. Pour the egg mixture into each of the muffin cups until just filled.
7. Top each muffin cup with a sprinkle of Vermont Extra Sharp White Cheddar Cheese.
8. Bake the mini quiches for 40 minutes or until the edges just start to turn golden and the centers are set. Remove from the oven and let cool completely.
9. Pop the mini quiches out of the muffin tin. Garnish with the chives and season with Himalayan Pink Salt and Black Pepper before serving.
Enjoy your Mini Broccoli Cheddar Quiches 3 Ways! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Hazelnut Milk? | Here's a recipe for Hazelnut Milk:
Ingredients:
• 1 cup raw hazelnuts
• 1 tablespoon vanilla extract
• 2 tablespoons honey
• 2 tablespoons unsweetened cocoa powder
• 1 pinch salt
• 6 cups water
Instructions:
1. In a medium bowl, soak raw hazelnuts in 2 cups (475 ml) of water overnight.
2. Drain the bowl of water and place the hazelnuts in a blender.
3. Add 1 tablespoon vanilla, 2 tablespoons honey, 2 tablespoons unsweetened cacao powder, 1 pinch of salt, and 4 cups (945 ml) of water to the blender.
4. Blend the mixture on high for 90 seconds.
5. Use a cheesecloth to strain the liquid into a pouring container.
6. (Optional) refrigerate 1-2 hours or serve immediately.
Enjoy your Hazelnut Milk! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could you tell me how to prepare Double-Decker Steak Breakfast Tacos? | Here's a recipe for Double-Decker Steak Breakfast Tacos:
Ingredients:
• 1 lb steak, flank, skirt or flat-iron
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• 8 eggs, beaten
• salt, to taste
• pepper, to taste
• 1 tablespoon butter
• 8 small flour tortillas
• 8 hard taco shells
• 1 cup grated cheddar cheese, or jack cheese
Optional Toppings
• 1 cup salsa
• 1 avocado, sliced
• queso fresco, crumbled
• fresh cilantro
• scallion
Instructions:
1. Combine the cumin, chili powder, garlic, oregano, salt, and pepper in a small bowl.
2. Rub all over the steak.
3. Heat a large sauté pan over high heat until very hot. Add a splash of vegetable oil.
4. Add the steak to the pan and cook 3-4 minutes per side for medium, or cook to desired doneness.
5. Remove from pan and let rest at least 10 minutes.
6. Thinly slice against the grain.
7. Preheat an oven to 350˚F (180˚C).
8. Place the flour tortillas on baking sheets. Sprinkle each with a small amount of shredded cheese, then place one hard taco shell inside.
9. Heat just until cheese melts, about 3-5 minutes.
10. Heat a nonstick pan over medium heat and add butter. Scramble the eggs and season with salt and pepper.
11. To assemble, fill each double-decker shell with a few spoonfuls of scrambled eggs and a few slices of steak. Top with salsa, avocado, queso fresco, cilantro, and scallions.
Enjoy your Double-Decker Steak Breakfast Tacos! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make Scratch Croissant Donuts? | Here's a recipe for Scratch Croissant Donuts:
Ingredients:
Dough
• 1 cup cold water
• 1 large egg
• 3 3/4 cups bread flour, plus mor for dusting
• 1 1/2 teaspoons kosher salt
• 1/4 cup light brown sugar
• 1 tablespoon instant yeast
• 8 tablespoons unsalted butter, softened
• nonstick cooking spray, for greasing
Butter Block
• 18 tablespoons unsalted butter, chilled
For Frying
• 2 qt vegetable oil
Icing
• 1 cup powdered sugar
• 1 vanilla bean, seeds scraped
• 1 tablespoon buttermilk
Instructions:
1. Make the dough: In the bowl of a stand mixer fitted with the dough hook attachment, combine the cold water, egg, bread flour, salt, brown sugar, yeast, and butter. Mix on medium speed until the dough comes together in a ball and begins to pull away from the sides of the bowl, about 5 minutes.
2. Use wet hands to wipe the dough from the hook and cover the bowl with a kitchen towel. Place the dough in a warm place and let rise until doubled in size, about 2 hours.
3. Line a 9 x 13-inch baking sheet with parchment paper and lightly grease with nonstick spray.
4. Uncover the bowl and transfer the dough to the prepared baking sheet. Use your hands to gently press the dough to the edges of the pan. Refrigerate until the dough is completely chilled all the way through, at least 1 hour, or up to 8 hours. If refrigerating for more than 1 hour, cover with plastic wrap to prevent the dough from drying out.
5. Make the butter block: Cut a sheet of parchment paper to measure 12 x 16 inches. Fold the edges inward to create a 7-inch square, then unfold the parchment.
6. Slice the butter lengthwise into 1/4-inch-thick pieces and arrange the butter tiles in a single layer to fill the center 7-inch square of the parchment. Fold the parchment over to fully enclose the butter and let the packet sit at room temperature until slightly softened, about 30 minutes. When the butter is malleable, use a rolling pin to distribute the butter in an even layer to the edges and corners of the packet. If the butter is too soft, refrigerate the packet until it firms up, about 20 minutes. You want the butter and the dough to have the same texture.
7. Laminate the dough: Remove the dough from the refrigerator and place on a very lightly floured work surface (too much flour will break the lamination, so use just enough to keep the dough from sticking to the work surface). Use a rolling pin to roll the dough into a rectangle that is a little more than twice as long as the butter block, about 8 x 15 inches. Place the butter block in the center of the dough and fold the sides of the dough over the butter to completely encase the block, gently pressing the dough together to seal.
8. Very lightly dust the rolling pin with flour and roll the dough into a square, about 1/4 inch thick. Use a pastry wheel or long, sharp knife to trim the edges so the butter is just barely exposed on all sides (trimming the edges will help make clean and even layers when folding the dough). Fold the dough in half horizontally, then fold in half vertically, making sure to line up the edges. Place the dough square back on the baking sheet and let the dough rest in the refrigerator for 20 minutes.
9. Remove the dough from the refrigerator and repeat rolling out to 1/4-inch-thick square, trimming the edges, and folding one more time. Return the dough to the baking sheet and wrap tightly with plastic wrap. Place the dough in the refrigerator and let rest overnight.
10. Shape the donuts: Line a large baking sheet with parchment paper.
11. Remove the dough from the refrigerator and let sit at room temperature until it is soft enough to roll without applying too much pressure, about 10 minutes. Transfer the dough to a very lightly floured surface and roll into a 14-inch square. Let the dough rest for about 5 minutes to let the gluten relax.
12. Using a 31/2-inch round cutter, cut out 12 rounds from the dough. Use a 1-inch round cutter to cut out the center of each dough round. Place the donuts on the prepared baking sheet, spacing about 2 inches apart. Lightly grease a piece of plastic wrap with nonstick spray and gently cover the pan. Let the donuts proof at room temperature until doubled in size, about 2 hours.
13. Fry the donuts: Heat the vegetable oil in a large, heavy-bottomed pot fitted with a deep fry thermometer over medium-high heat until the temperature reaches 350°F (180°C). Set a wire rack over a baking sheet.
14. Working in batches of 3–4 at a time, fry the donuts in the hot oil, flipping once halfway through, until golden brown all over, about 3 minutes. Use a spider or slotted spoon to transfer the donuts to the wire rack to cool slightly, about 10 minutes.
15. Make the icing: In a medium bowl, whisk together the powdered sugar, vanilla bean seeds, and buttermilk until smooth. Transfer the icing to a small piping bag and cut a hole in the tip.
16. Pipe the icing on the top of the donuts.
Enjoy your Scratch Croissant Donuts! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Baklava Baked Oatmeal? | Here's a recipe for Baklava Baked Oatmeal:
Ingredients:
Baked Oatmeal
• 1/2 stick unsalted butter, melted divided
• 1 cup rolled oats
• 1/4 cup roasted pistachios, chopped
• 1/4 cup walnuts, chopped
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 4 large eggs
• 1 cup Planet Oat® Original Oatmilk
• 1/4 cup honey
Honey Syrup
• 1/2 cup water
• 1/2 cup honey
• 1 teaspoon orange zest
• 1 tablespoon lemon juice
• 1 whole cinnamon stick
Topping
• 1/4 cup roasted pistachios, chopped
• 1/4 cup walnuts, chopped
• 1/4 cup rolled oats
Instructions:
1. Make the baked oatmeal: Preheat the oven to 350°F (180°C). Grease the insides of 4 8-ounce ramekins with cooking spray.
2. In a large bowl, mix together the oats, pistachios, walnuts, salt, and cinnamon.
3. In a medium bowl, whisk together the remaining melted butter, the eggs, Planet Oat® Oatmilk, and honey until well combined. Add the wet ingredients to the dry and mix together.
4. Divide mixture evenly among the prepared ramekins.
5. Set ramekins on a baking sheet and transfer to the oven. Bake for 25–30 minutes, or until the mixture is mostly cooked and the centers are firm and starting to rise.
6. While the oatmeal bakes, make the honey syrup: In a medium saucepan, combine the water, honey, orange zest, lemon juice, and cinnamon stick. Bring to a simmer over medium heat, stirring frequently until the honey is melted. Reduce the heat to medium-low and simmer for 15 minutes, or until the mixture has thickened slightly and reduced to 1/2 cup total. Remove the pot from the heat and let the syrup cool while the oatmeal finishes baking.
7. Make the topping: In a small bowl, toss together the pistachios, walnuts, and oats.
8. Remove the oatmeal ramekins from the oven and use a chopstick or skewer to poke about 5 holes through the oatmeal all the way to the bottom of the ramekins. Top each with 3 tablespoons of the topping mixture and 2 tablespoons of the honey syrup, making sure to coat the nuts in the syrup.
9. Return the ramekins to the oven for another 8–10 minutes, or until bubbling and starting to brown. Remove from the oven and let cool for 5–10 minutes before serving.
Enjoy your Baklava Baked Oatmeal! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Stuffed Omelet? | Here's a recipe for Stuffed Omelet:
Ingredients:
• 2 eggs
• 1 egg white
• 12 cups milk
• salt
• pepper
• 1/3 cup shredded cheddar cheese
• 3 strips bacon, cut
Instructions:
1. In a bowl, whisk together eggs, egg white, milk, salt and pepper.
2. Pour into a lightly-greased pan on low heat and add cheese and bacon.
3. Once cooked thoroughly, fold over and serve.
Enjoy your Stuffed Omelet! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could you tell me how to prepare Chilaquiles Frittata As Made By Ellen Bennett? | Here's a recipe for Chilaquiles Frittata As Made By Ellen Bennett:
Ingredients:
Frittata
• 8 large eggs
• 1/2 cup heavy cream
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 1/4 cup crumbled goat cheese, plus more for topping
• 3 tablespoons extra virgin olive oil
• 1 tablespoon unsalted butter
• 2 large handfuls tortilla chips
• 1/4 cup fresh cilantro leaves
For Serving
• crumbled goat cheese
• fresh cilantro leaf
• flaky sea salt
• olive oil
• salsa verde
• avocado, sliced
• pickled vegetable
• mexican crema
• white onion, thinly sliced
• crushed red pepper flake
• pepita
• lime wedge
Instructions:
1. Preheat the oven to 350°F (180°C)
2. In a large bowl, whisk together the eggs, cream, salt, and pepper until fully combined. Add the goat cheese and whisk to incorporate.
3. Melt the olive oil and butter together in a 10-inch (25 cm) cast iron skillet over medium heat. Add the egg mixture and sprinkle the tortilla chips, more goat cheese, and the cilantro leaves on top. Season with black pepper. Cook for 4–5 minutes, until the eggs begin to set and start to pull away from the sides of the pan.
4. Transfer the frittata to the oven for 16–18 minutes, until the eggs are fully set and puffy.
5. Let the frittata cool slightly, then top with more goat cheese, flaky salt, black pepper, olive oil, and cilantro. Slice and serve with salsa verde, pickled vegetables, avocado, and other toppings of choice.
Enjoy your Chilaquiles Frittata As Made By Ellen Bennett! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Almond Butter Cucumber Crunch Sandwich? | Here's a recipe for Almond Butter Cucumber Crunch Sandwich:
Ingredients:
• 4 slices whole wheat bread, lightly toasted
• 4 tablespoons Justin’s® Classic Almond Butter
• 1 green apple, thinly sliced
• 2 persian cucumbers, thinly sliced
• 1 avocado, thinly sliced
• 1 teaspoon hemp hearts
Instructions:
1. Spread the Justin’s® Almond Butter evenly over each slice of bread.
2. Layer the apple, cucumber, and avocado slices on 2 slices of bread. Sprinkle the hemp hearts evenly on top.
3. Top each piece with the remaining slice of bread, almond butter side down. Gently slice in half on the diagonal.
Enjoy your Almond Butter Cucumber Crunch Sandwich! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Meat-Free Christmas Tree? | Here's a recipe for Meat-Free Christmas Tree:
Ingredients:
• 1 lb ready-made puff pastry
• 1 tablespoon vegan butter
• 3 cups leek, thinly sliced
• 3 cloves garlic, sliced
• 1 tablespoon fresh sage
• 1/4 cup dried cranberries
• 1/2 cup dairy-free cream cheese
• 1/2 lb vegan chorizo
• 1 tablespoon oat milk
• 1 teaspoon poppy seeds
Instructions:
1. To make the filling, melt the butter in a pan, when foaming add the leek and saute for 8-10 minutes until they’re creamy, soft and caramelised. Season with salt & pepper.
2. Add garlic & fresh sage, dried cranberries, cream cheese and vegan chorizo. Cook for 2 minutes. Remove from the heat and leave to cool.
3. Roll out your pastry to 5mm thick. Cut out a Christmas tree shape.
4. Put your filling down the middle, a narrow dollop at the top and getting a little wider as you add filling to the bottom of your pastry.
5. Cut 1 inch slits down the left and right sides of your pastry alongside the filling and brush with oat milk.
6. Fold the pastry into the middle over the filling, brush top with oat milk and sprinkle with poppy seeds.
7. Bake in a preheated oven at 200C fan for 30 minutes until your tree has puffed up and is golden brown.
8. Serve with delicious hasselback potatoes and roast sprouts!
Enjoy your Meat-Free Christmas Tree! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Chia Yogurt Bowl? | Here's a recipe for Chia Yogurt Bowl:
Ingredients:
• 1/2 cup vanilla yogurt
• 1/2 cup oat milk
• 2 tablespoons chia seeds
• 1 teaspoon honey
• granola, optional
• blueberry, optional
• strawberry, optional
• coconut flake, optional
Instructions:
1. Mix yogurt and milk together, then add in honey and chia seeds.
2. Refrigerate overnight and serve with desired toppings the next day.
Enjoy your Chia Yogurt Bowl! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Banana Raspberry Smoothie Bowl? | Here's a recipe for Banana Raspberry Smoothie Bowl:
Ingredients:
• 1 cup frozen raspberry
• 1 cup frozen banana
• 1/2 cup frozen strawberry
• 1/2 cup milk
• chia seed, frozen fruit,shredded coconut etc.
Instructions:
1. Add the first four ingredients to a blender and blend til smooth and thick.
2. Pour in a bowl, add toppings of choice, and serve.
Enjoy your Banana Raspberry Smoothie Bowl! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Dairy-Free Broccolini “Cheddar” Quiche? | Here's a recipe for Dairy-Free Broccolini “Cheddar” Quiche:
Ingredients:
Crust
• 1 Vegan Quiche Crust, dough chilled
Filling
• 1 package silken tofu
• 2 tablespoons water
• 2 heads broccolini, tough stems removed, rough chopped (about 2 cups total)
• 1 1/2 teaspoons kosher salt, plus more taste
• 2 teaspoons olive oil
• 1/2 medium white onion, diced
• 1/4 cup chickpea flour
• 2/3 cup unsweetened oat milk
• 2 tablespoons coconut oil, refined
• 1/4 teaspoon ground turmeric
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kala namak, black salt
• 2 tablespoons corn starch, or arrowroot powder
• 1 tablespoon white miso
• 2 tablespoons nutritional yeast
• 1/2 teaspoon freshly ground black pepper
• 1/3 cup fresh chives, thinly sliced
Special Equipment
• pie weight
Instructions:
1. Preheat the oven to 350˚F (180˚C).
2. Roll out the crust on a lightly floured surface to a 12-inch (25 cm) round about 1/8 inch (3 mm) thick. Gently transfer the crust to a 9-inch (22 cm) pie dish. Trim any excess dough around the edges. Fold the edges of dough back underneath itself, then crimp using an index finger knuckle on one hand and the thumb and index finger on the other hand.
3. Place a piece of parchment paper in the center of the crust. Add the dried beans to the center and spread toward the sides of the crust — this will add weight to keep the crust from puffing up and hold up the walls while baking.
4. Bake the crust for 15 minutes. Carefully remove the weights by lifting out the parchment paper, then bake for 5 minutes more, until the dough no longer looks raw. Remove from the oven and let cool.
5. While the crust bakes, make the filling: Set the tofu in a fine-mesh strainer set over a bowl. Let drain for 10 minutes.
6. In a large skillet, combine the water, broccolini, and 1/4 teaspoon salt. Cover and steam over medium-high heat for 2–3 minutes, until the broccolini is bright green and tender. Remove the pan from the heat and set aside.
7. Heat 2 teaspoons of olive oil in a medium pan over medium heat until just shimmering. Add the onion and 1/4 teaspoon salt. Sauté for 3–4 minutes, until the onion is translucent. Remove the pan from the heat and set aside.
8. Crumble the tofu into a blender. Add the chickpea flour, oat milk, coconut oil, turmeric, garlic powder, kala namak, remaining teaspoon of salt, the cornstarch, miso, and nutritional yeast. Blend on high speed for 60–90 seconds, until completely smooth, scraping down the sides as needed. Transfer the mixture to a medium bowl.
9. Season the filling with the pepper. Set aside a few larger pieces of broccolini for topping, then fold the rest of the steamed broccolini and sautéed onions into the “egg” mixture.
10. Pour the mixture into the prepared crust. Arrange the reserved broccolini on top.
11. Cover the quiche with aluminum foil and bake for 35 minutes. Remove the foil and bake for another 10–15 minutes, until the quiche is set and no longer jiggling in the center and the crust is beginning to brown. Let cool for 30 minutes before slicing.
12. Garnish the quiche with the chives, then slice and serve.
Enjoy your Dairy-Free Broccolini “Cheddar” Quiche! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Cinnamon Toast Crunch Baked Oats? | Here's a recipe for Cinnamon Toast Crunch Baked Oats:
Ingredients:
• 1/2 cup rolled oats
• 1/3 cup unsweetened applesauce
• 1 egg
• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1.5 teaspoons vanilla extract
• 5 tablespoons cinnamon toast crunch, 2 tbsp for garnish or as desired
• 1/2 cup almond milk
Instructions:
1. Add your oats, apple sauce, egg, baking powder, cinnamon, vanilla extract, 3 tbsp of cinnamon toast crunch and your almond milk to a blender and blend until smooth. Set aside leftover cinnamon toast crunch for garnish.
2. Transfer the baked oats mixture to a ramekin or loaf dish. Set your air fryer or oven to 350 degrees for 15 minutes. Halfway through add your cinnamon toast crunch to the top!
3. Remove and let cool for 5 minutes. Add more Cinnamon Toast Crunch on top as desired.
Enjoy your Cinnamon Toast Crunch Baked Oats! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Homemade Crepes? | Here's a recipe for Homemade Crepes:
Ingredients:
• 1 1/4 cups milk
• 1 cup flour
• 1 egg
• 1/3 cup sugar
• 1 package cream cheese
• 2 tablespoons cream, or milk
• banana, optional
• nutella, optional
Instructions:
1. Whisk the egg, then add milk. Once combined, stir in flour.
2. In another bowl, beat together cream cheese and sugar. Then, add cream to the cream cheese mixture and incorporate.
3. Cook crepes on medium heat for 3-5 minutes.
4. Stuff crepes with cream cheese mixture, Nutella, and chopped bananas.
5. Serve.
Enjoy your Homemade Crepes! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Cheese-Stuffed Hash Browns? | Here's a recipe for Cheese-Stuffed Hash Browns:
Ingredients:
• canola oil, for frying
• 2 lb frozen hash brown, thawed
• 3 large eggs
• 1 tablespoon kosher salt, plus more for sprinkling
• 1 tablespoon freshly ground black pepper
• 2 teaspoons paprika
• 3 tablespoons all purpose flour
• 24 slices cheddar cheese
• ketchup, for serving
Instructions:
1. Fill a large, deep pan halfway with canola oil and heat over medium heat until the temperature reaches 350°F (180°C).
2. In a large bowl, combine the hash browns, eggs, salt, pepper, paprika, and flour. Mix well.
3. Scoop a heaping tablespoon of the hash brown mixture onto a clean surface and shape into a rectangle.
4. Place two slices of cheddar cheese in the center, then top with another tablespoon of the hash brown mixture and shape into a rectangle, sealing the cheese inside. Repeat with the remaining potato mixture and cheese.
5. Use a large spatula to transfer 2 hash browns at a time to the hot oil and fry for 2–3 minutes, or until golden brown. Transfer to a paper towel-lined plate to drain and season with more salt.
6. Serve immediately with ketchup for dipping, or let cool completely, wrap in foil, and freeze for up to 3 months. To reheat, unwrap and bake in a 400°F (200°C) oven for about 20 minutes, flipping once, until warmed through and golden brown.
Enjoy your Cheese-Stuffed Hash Browns! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Crema Crepes 4 Ways. | Here's a recipe for Crema Crepes 4 Ways:
Ingredients:
Crema Crepes
• 2 large eggs
• 1/4 teaspoon kosher salt
• 1 tablespoon sugar
• 1/4 teaspoon vanilla extract
• 1 cup all purpose flour
• 1/2 cup Lala® Crema
• 1 cup water
• unsalted butter, or nonstick cooking spray, for greasing
Salted Dulce de Leche Crepes
• 1/2 cup dulce de leche
• 1 1/2 teaspoons flaky sea salt
• 6 tablespoons pecan, chopped
Spicy Cinnamon Chocolate Crepes
• 1/4 teaspoon cayenne pepper
• 1/2 cup milk chocolate
• 1 1/2 teaspoons ground cinnamon
Almond Butter and Apple Crepes
• 6 tablespoons almond butter
• 4 tablespoons maple syrup, divided
• 6 tablespoons apple sauce
• apple, thinly sliced, for garnish
Berries & Crema Crepes
• 1/4 cup Lala® Crema
• 1/4 cup powdered sugar
• 1 teaspoon lemon zest, divided
• 1 teaspoon lemon juice
• 1 1/2 cups mixed berries, chopped
• fresh berry, for garnish
Instructions:
1. Make the crepes: Add the eggs, salt, sugar, vanilla, flour, Lala® Crema, and water to a blender and blend on high speed for 1 minute, or until smooth. Let the batter rest for 10 minutes before using.
2. Heat a 10-inch nonstick skillet over medium-low heat. Grease the skillet with butter. Pour 1/3 cup of the batter into the skillet, tilting to coat the surface of the pan evenly. Cook for 1–2 minutes, until the batter looks dry on top and the bottom is golden brown. Flip and cook until golden brown on the other side, 1–2 minutes more. Transfer the crepe to a baking sheet or plate and cover with a kitchen towel to keep warm while you repeat with the remaining batter.
3. Dulce de Leche: Spread each crepe with 1 tablespoon of dulce de leche, then sprinkle with 1/4 teaspoon flaky salt. Fold the crepes in half, then in half again to make triangular shapes.
4. Drizzle each crepe with the remaining dulce de leche and top each with 1 tablespoon chopped pecans and a sprinkle of the remaining flaky salt. Enjoy!
5. Spicy Cinnamon Chocolate: In a small bowl, stir the cayenne into the melted chocolate until combined.
6. Spread each crepe with 1 tablespoon of the chocolate, then sprinkle with 1/4 teaspoon cinnamon. Fold the crepes in half, then in half again to make triangular shapes.
7. Swipe a small smear of the remaining chocolate on the top of each crepe and top each with a sprinkle of the remaining cinnamon. Enjoy!
8. Almond Butter & Apple: In a small bowl, mix together the almond butter and 3 tablespoons of maple syrup until smooth.
9. Spread each crepe with 1 tablespoon of the almond butter mixture, then spread with 1 tablespoon applesauce. Fold the crepes in half, then in half again to make triangular shapes.
10. Top each crepe with a few slices of apple, then drizzle with the remaining maple syrup. Enjoy!
11. Berries & Crema: In a small bowl, mix together the Lala® Crema, powdered sugar, 1/2 teaspoon lemon zest, and the lemon juice until smooth.
12. Spread each crepe with 1 tablespoon of crema mixture. Then, sprinkle with 1/4 cup chopped berries. Fold the crepes in half, then in half again to make triangular shapes.
13. Drizzle the crepes with the remaining crema mixture and sprinkle with remaining 1/2 teaspoon lemon zest. Garnish with more berries. Enjoy!
Enjoy your Crema Crepes 4 Ways! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Pecan Milk? | Here's a recipe for Pecan Milk:
Ingredients:
• 1 cup raw pecan
• 1 tablespoon vanilla extract
• 1 tablespoon honey
• 1 pinch salt
• 1 tablespoon unsweetened cocoa powder
• 6 cups water
Instructions:
1. In a medium bowl, soak raw pecans in 2 cups (475 ml) of water overnight
2. Drain the bowl of water and place the almonds in a blender.
3. Add 1 tablespoon vanilla, 1 tablespoon honey, salt, 1 tablespoon of unsweetened cacao powder, and 4 cups (945 ml) of water to the blender.
4. Blend the mixture on high for 90 seconds.
5. Use a cheesecloth to strain the liquid into a pouring container.
6. (Optional) refrigerate 1-2 hours or serve immediately.
Enjoy your Pecan Milk! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Breakfast Fried Rice. | Here's a recipe for Breakfast Fried Rice:
Ingredients:
• 4 cups cooked rice, chilled
• 6 slices bacon
• 1/2 red onion
• 1 tablespoon garlic, minced
• 4 large eggs
• 1 teaspoon sesame oil
• 1/4 cup soy sauce
• 1/4 cup green onion, or chives
• 1/2 cup shredded cheese
• salt and pepper, to taste
Instructions:
1. Fry bacon in a pan on medium high heat until crispy. Then, remove bacon and reduce heat to medium.
2. Add sesame oil and onion. Cook until translucent, then add garlic and stir for 2 minutes.
3. Add rice and mix thoroughly. Stir for 5 minutes until rice is cooked through.
4. Create a well in the middle of the pan and add eggs. Stir eggs in the well until mostly cooked. Then, incorporate the eggs with the rest of the rice.
5. Add soy sauce and Stir until well incorporated.
6. Add in the bacon (chopped) and green onions.
7. Serve warm.
Enjoy your Breakfast Fried Rice! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make Green Protein Machine Oat Parfait? | Here's a recipe for Green Protein Machine Oat Parfait:
Ingredients:
• 1 cup overnight oats base
• 1 teaspoon matcha powder, plus more to taste
• 2 tablespoons pumpkin seeds
• 2 large kiwis, peeled and chopped
• 2 tablespoons pistachio
• 1 tablespoon coconut flakes
Instructions:
1. Add the overnight oats to a medium bowl and stir in the matcha powder until well combined, adding more matcha to taste or if a brighter color is desired.
2. Spoon 1/2 cup (45 g) matcha oats into a 16-ounce jar or parfait glass, and smooth the top. Add the pumpkin seeds, half of the chopped kiwi, the remaining 1/2 cup (45 g) matcha oats, the pistachios, and remaining kiwi. Top with coconut flakes.
Enjoy your Green Protein Machine Oat Parfait! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Baby Friendly Overnight Oats? | Here's a recipe for Baby Friendly Overnight Oats:
Ingredients:
• 1/2 cup oats
• 1/2 cup plant based milk
• 2 teaspoons chia seeds
• 1 tablespoon ground flax
• 1 tablespoon ground hemp
• 1 teaspoon peanut butter
• fresh seasonal fruit, to serve
Instructions:
1. Mix all the ingredients in a bowl and refrigerate overnight.
2. Serve with fresh fruits in the morning.
Enjoy your Baby Friendly Overnight Oats! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Orange Chocolate Almond Butter Crepes? | Here's a recipe for Orange Chocolate Almond Butter Crepes:
Ingredients:
• 1 cup all purpose flour
• 1 tablespoon sugar
• 1/4 teaspoon kosher salt
• 1 1/2 cups whole milk
• 2 large eggs
• 2 Justin’s Maple Almond Butter Squeeze Packs
• 1 1/2 teaspoons orange zest, divided
• nonstick cooking spray, for greasing
• 1/2 cup cocoa powder
• 4 orange slice, for garnish
Instructions:
1. In a medium bowl, whisk together flour, sugar, and salt.
2. In a large bowl, whisk together the milk and eggs. Add the flour mixture in thirds, whisking until smooth after each addition. Knead 1 squeeze pack of Justin’s® Maple Almond Butter in your hands until softened, then add half of the squeeze pack to the crepe batter and whisk until totally smooth. Whisk in 1 teaspoon of orange zest. Let the batter rest for 15 minutes.
3. Heat an 8-inch nonstick skillet over medium heat and grease lightly with nonstick spray. Add 1/4 cup of the crepe batter, tilting the pan until the batter coats the bottom evenly. Cook for 1 minute, until bubbles appear on the surface, then carefully flip and cook for another 30 seconds, until lightly browned and cooked through. Remove the crepe from the pan and repeat with the remaining batter to make 4 crepes total.
4. Use a sieve to dust a crepe evenly with cocoa powder. Fold in half, then in half again, to create a triangle. Repeat with the remaining crepes.
5. Arrange each crepe on a plate and drizzle with the remaining 11/2 squeeze packs of Justin’s® Maple Almond Butter (run the squeeze packs under warm water if the consistency is too thick to drizzle) and sprinkle with the remaining 1/2 teaspoon orange zest. Garnish with the orange slices.
Enjoy your Orange Chocolate Almond Butter Crepes! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Almond Butter & Berry Tartines? | Here's a recipe for Almond Butter & Berry Tartines:
Ingredients:
• 3 Justin's Maple Almond Butter Squeeze Packs
• 2 slices whole wheat bread, lightly toasted
• strawberry, thinly sliced
• raspberry
• blackberry, halved
• blueberry
Instructions:
1. Drizzle 1 squeeze pack of Justin’s® Maple Almond Butter over each slice of whole wheat bread and spread evenly. Starting at one corner, arrange the berries in rows across the toast. Repeat with the second slice of bread.
2. Lightly drizzle the remaining squeeze pack of Justin’s® Maple Almond Butter over the berries.
Enjoy your Almond Butter & Berry Tartines! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Styled Bagel? | Here's a recipe for Styled Bagel:
Ingredients:
• 1 four cheese bagel
• 1 teaspoon garlic powder
• 1/2 avocado
• lemon wedge
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 slices tomato
• 2 tablespoons cream cheese
• 2 tablespoons butter
Instructions:
1. In a bowl, mash together the avocado, garlic powder, salt, pepper and lemon. Simultaneously, toast the four cheese bagel.
2. Once the bagel is toasted, spread with butter, cream cheese, guacamole made earlier, and 1 tomato slice per bagel half. Season with salt, pepper and additional lemon juice.
3. Serve.
Enjoy your Styled Bagel! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Mini Pavlovas? | Here's a recipe for Mini Pavlovas:
Ingredients:
PAVLOVA:
• 4 egg whites
• 2 1/4 cups caster sugar
• 1 teaspoon cornflour
• 1 teaspoon vanilla extract
• 1 teaspoon white wine vinegar
TOPPING:
• 1 cup whipping cream
• 1 cup store-bought passion fruit coulis
• 3 kiwis, peeled and diced
• 1 cup blueberry
• mint, to garnish
Instructions:
1. Preheat the oven to 160° C.
2. For the pavlova, whisk the egg whites until they form stiff peaks, then gently add in the sugar. The meringue that forms will start to look glossy. Add the cornflour, vanilla and vinegar and use a spatula to gently fold in.
3. Spoon the meringue into small circles, about the width of an average coffee cup, onto a baking tray lined with baking paper. Use a spoon to form a slight dent in each circle, making the sides a little higher than the middle. Reduce the oven heat to 130° C and bake for 30 minutes, then turn off the heat and remove from the oven to cool.
4. When cooled, assemble: spray a dollop of the whipping cream into the well of each meringue and top with the passion fruit coulis, kiwi and blueberries and finish off with mint.
5. Serve.
Enjoy your Mini Pavlovas! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Nutella & Banana Brioche French Toast? | Here's a recipe for Nutella & Banana Brioche French Toast:
Ingredients:
• 2 eggs, lightly beaten
• 1 teaspoon vanilla
• 2 teaspoons caster sugar
• 1/4 cup milk
• 2 slices brioche bread
• 1 tablespoon butter
• 5 tablespoons nutella, (chocolate and hazelnut spread)
• 1 banana, sliced thinly
Instructions:
1. Mix eggs, vanilla, sugar and milk together until combined.
2. Dip each slice of brioche bread into the wet mixture until all of the mixture is soaked up.
3. Heat a frying pan with butter and wait until the butter starts to sizzle.
4. Add each slice, one at a time, on the frying pan and cook for 5 minutes, flipping halfway.
5. Once toast is cooked, top with Nutella and banana.
6. Serve warm.
Enjoy your Nutella & Banana Brioche French Toast! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Easy Gluten Free Oatmeal Pancake? | Here's a recipe for Easy Gluten Free Oatmeal Pancake:
Ingredients:
• 200 g rolled oats
• 1/2 teaspoon nutmeg
• 1 teaspoon cinnamon
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups almond milk, (or milk of your choice)
• 2 eggs
Instructions:
1. Add the rolled oats to a blender and blend till they resemble a flour-like consistency. Then, spoon them into a bowl.
2. Also to the bowl, add in the baking powder, salt, cinnamon and nutmeg and mix with a spoon. Then, add in the milk and eggs and mix till well incorporated. Set mixture aside for 5-8 minutes to thicken up.
3. While waiting, place a pan over a low-medium flame and let it warm.
4. When pancake mixture is thickened, grease pan with vegan butter and ladle 2-3 tablespoonfuls of mix onto pan. Cook 2-3 minutes on each side, until golden.
5. Serve pancakes with whipped cream, maple syrup or jam, and raspberries.
6. *Note:* If you are using store bought oat flour - approximately 1.75 cups of oat flour = 1 cup of rolled oats.
Enjoy your Easy Gluten Free Oatmeal Pancake! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Breakfast Skillet? | Here's a recipe for Breakfast Skillet:
Ingredients:
• 3 cups frozen hash brown
• 1 package breakfast sausage links
• 3 tablespoons vegetable oil
• 1 green pepper
• 1 cup shredded sharp cheddar cheese
• 6 eggs
• Frank’s Red Hot® Sauce, to taste
Instructions:
1. Brown sausage in skillet, set aside and chop into pieces.
2. Add veggie oil to the skillet and cook hash browns on high until brown, flipping once. Take out and set aside.
3. Add green pepper and sausage to the skillet, stir and cook for a few minutes. Once peppers are slightly softened, lower heat to medium and crack in eggs. Stir well.
4. Add cheese and let melt.
5. Serve warm, adding hot sauce to taste.
Enjoy your Breakfast Skillet! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make Vegan Banana Pancakes? | Here's a recipe for Vegan Banana Pancakes:
Ingredients:
• 1 small ripe banana
• 1 cup oat flour
• 1 cup plant-based milk
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 tablespoon apple cider vinegar
• 1 teaspoon cinnamon
• topping of your choice
• 1 tablespoon coconut oil, for baking
Instructions:
1. Add ingredients to a blender and blend it till smooth.
2. Heat up a pan and add coconut oil.
3. Make pancakes.
4. Serve warm, topped with desired toppings.
Enjoy your Vegan Banana Pancakes! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make Hash Brown Mini Quiches? | Here's a recipe for Hash Brown Mini Quiches:
Ingredients:
Hash Brown Cups
• 2 eggs
• 3/4 cup shredded cheddar cheese
• 2 1/2 teaspoons kosher salt
• 1 teaspoon ground pepper
• 1 bag shredded hashbrowns
Filling
• 4 Kroger Traditional Pork Sausage Pattys
• 1/2 yellow onion, diced
• 4 eggs
• 2 tablespoons heavy cream
• 1 1/4 teaspoons kosher salt
• Large handful baby spinach, chopped
• fresh chive, for garnish, chopped
Instructions:
1. Preheat oven to 400ºF (375ºF for convection ovens). Coat a muffin tin with nonstick spray.
2. Hash brown cups: Whisk together eggs, cheddar cheese, kosher salt, and ground pepper in a bowl. Fold in shredded hash browns.
3. Press approximately a 1/4 cup of potatoes into each muffin cup, pressing down in the middle and going up the sides of the space to form a cup shape.
4. Bake cups for 10–15 minutes, or until edges of potatoes are turning golden brown. Remove from oven.
5. Filling: Arrange Kroger Traditional Pork Sausage in a cold skillet. Turn heat to medium-low. Cook until browned on the first side, then flip and cover pan with a lid. Continue cooking sausage until no longer pink in the middle. Remove sausage (leaving fat behind in the pan) and drain on paper towels. Roughly chop sausage into small pieces and place in a bowl.
6. In the sausage fat, sauté diced onion until softened and translucent, about 5 minutes. Place onions in the bowl with the sausage.
7. In the same bowl, whisk in the eggs, heavy cream, and kosher salt. Fold in baby spinach.
8. Fill each hash brown cup with filling. Cover muffin tin with aluminum foil.
9. Bake for 14–16 minutes or until egg is cooked through. Remove from oven.
10. Remove quiches from muffin tin. Serve with chopped chives for garnish!
Enjoy your Hash Brown Mini Quiches! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Om Ali (Egyptian Bread Pudding)? | Here's a recipe for Om Ali (Egyptian Bread Pudding):
Ingredients:
• 3 large croissants, cubed
• 3 cups milk
• 3/4 cup heavy cream
• 1/2 cup sugar
• 1 teaspoon vanilla
• 1/4 cup hazelnuts, roughly chopped
• 1/4 cup shredded coconut
• 2 tablespoons dollop cream
• 2 tablespoons sugar
Instructions:
1. Preheat the oven to 180°C (356 f)
2. Toast croissant cubes in the oven for 10 minutes until crispy. Remove from the oven.
3. Increase oven temperature to 200°C. (390 f)
4. Combine milk, cream, sugar and vanilla in a pot over medium heat. Stir to combine. Heat until the sugar is dissolved and the mixture is simmering. Set aside.
5. In a large bowl, toss croissant croutons with chopped hazelnuts and coconut. Place in a deep, oven-proof dish (i.e. casserole dish) and cover with milk mixture.
6. Spread dollop cream over the top, before sprinkling with the sugar. Then, bake for ~15 minutes, or until the top is browned and the milk is bubbling beneath. Leave to cool for about 5 minutes, or until the milk has settled.
7. Serve.
Enjoy your Om Ali (Egyptian Bread Pudding)! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make Baby Friendly Eggy Bagel? | Here's a recipe for Baby Friendly Eggy Bagel:
Ingredients:
• 1 egg
• 3 tablespoons milk
• 1 tablespoon fresh basil, chopped
• 1 tablespoon grated cheese
• 1 paprika, small pinch
• 2 bagels, sliced
• 2 tablespoons butter
Instructions:
1. Whisk egg and milk together. Mix in basil, cheese and paprika.
2. Dip each slice of bagel in the mixture and cook on a hot pan with butter.
3. Serve warm.
Enjoy your Baby Friendly Eggy Bagel! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Pop Tarts. | Here's a recipe for Pop Tarts:
Ingredients:
Crust:
• 1 stick butter
• 4.5 oz flour, weighed
• 1/2 teaspoon salt
• 5 tablespoons ice water
Filling:
• 1/2 cup blueberry, strawberries or raspberries
• 1 tablespoon flour
• 1/2 teaspoon orange rind
• 6 tablespoons brown sugar
• 2 teaspoons butter
Coating (for brushing):
• 1 tablespoon milk
Icing:
• 1/2 teaspoon meringue powder, optional
• 1/4 cup confectioners sugar
• 2 tablespoons milk
• 1/2 teaspoon lemon extract
• 1/2 teaspoon vanilla extract
Instructions:
1. Filling: Add all your ingredients, except the butter, into a heavy-bottomed saucepan and stir until boiling, Boil for about 5 minutes, or until your mixture thickens. Chill your filling in the fridge until it is completely cool.
2. Preheat the oven to 350°F.
3. Crust: Mix together your salt and flour in a bowl. Cut in your butter and mix together by hand or with a pastry cutter, or in the bowl of your electric mixer. Mix until you have a crumbly mixture with pea-sized chunks. Do not overmix. Add in your water, 2 tablespoons at a time, until you have a soft dough.
4. Flour your work surface and roll the dough out thinly. Cut the dough into rectangles, about 2 by 4 inches each. Place 4 of your rectangles on a baking sheet. Leaving the others set aside.
5. Spread about 1 tbsp filling on each rectangle. Place 1/2 tsp of butter over your filling and place a rectangle you have set aside directly over it and flatten the edges together with a fork. Do this with remaining rectangles.
6. Brush a thin layer of milk over each pop tart. Bake for about 15 minutes, or until the crust is flaky and lightly browned.
7. Let cool on cooling racks. After they have cooled, brush icing over top and decorate as desired. Serve.
Enjoy your Pop Tarts! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Leftover Stuffing Waffles And Gravy? | Here's a recipe for Leftover Stuffing Waffles And Gravy:
Ingredients:
• 6 cups prepared stuffing
• 3 large eggs
• 1 1/2 cups shredded white cheddar cheese
• 1 1/2 teaspoons kosher salt
• nonstick cooking spray, for greasing
• 1 packet McCormick® brown gravy mix
• 1 cup cold water
• egg, sunny-side up fried, for serving
Instructions:
1. In a large bowl, mix together the stuffing, eggs, white cheddar cheese, and salt until combined.
2. Preheat the waffle iron and grease with nonstick spray.
3. Add the stuffing mixture to the hot waffle iron and cook until golden brown and crisp, 7–9 minutes.
4. While waffles cook, make the gravy: In a small pot, combine the McCormick® Brown Gravy mix and cold water. Cook over medium heat, stirring frequently, until boiling. Reduce the heat to medium-low and simmer for 1 minute.
5. Transfer the stuffing waffles to a platter, top with the fried eggs, and drizzle with the gravy.
Enjoy your Leftover Stuffing Waffles And Gravy! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Savory Ham And Cheese Breakfast Rolls? | Here's a recipe for Savory Ham And Cheese Breakfast Rolls:
Ingredients:
• nonstick cooking spray, for greasing
• all purpose flour, for dusting
• 16 oz premade pizza dough
• 2 tablespoons whole grain dijon mustard
• 4 teaspoons everything bagel seasoning, , divided
• 1 cup shredded cheddar cheese
• 1 cup shredded swiss cheese
• 3/4 cup leftover baked ham
• 4 tablespoons unsalted butter, melted
• 1 tablespoon honey
• 1 tablespoon thinly sliced chives, for garnish
Instructions:
1. Preheat the oven to 400°F (200°C). Grease an 8-inch round baking dish with nonstick spray.
2. On a lightly floured surface, roll out the pizza dough to a rough 8 x 12-inch rectangle.
3. Spread the mustard over the dough in an even layer, then sprinkle with 1 tablespoon of everything bagel seasoning. Top with the cheddar and Swiss cheeses and ham.
4. Starting from a long edge, tightly roll the dough into a log. Cut the log crosswise into 8 even pieces. Transfer the rolls to the prepared baking dish.
5. Bake for 25 to 30 minutes, until golden brown.
6. In a small bowl, whisk together the melted butter, honey, and remaining 1 teaspoon everything but the bagel seasoning.
7. Remove the rolls from the oven and brush the butter mixture over the tops. Garnish with the chives, if using. Let cool for 5–10 minutes before serving.
Enjoy your Savory Ham And Cheese Breakfast Rolls! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Grain-Free Honey Almond Cinnamon Muffins? | Here's a recipe for Grain-Free Honey Almond Cinnamon Muffins:
Ingredients:
• 2 1/2 cups blanched almond flour
• 1/2 teaspoon salt
• 1 tablespoon cinnamon
• 2 teaspoons baking powder
• 1/2 cup honey
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract, or 1/2 teaspoon, optional
• 5 tablespoons melted butter
• 3 large eggs, beaten
Instructions:
1. Preheat oven to 375°F (190°C), and put paper liners in 9 standard-sized muffin cups (you may end up with a bit more).
2. Combine the almond flour, salt, cinnamon, and baking powder.
3. In a larger bowl, whisk together the honey, vanilla and almond extracts, melted butter, and eggs.
4. Blend the wet and dry ingredients well, then divide among muffin cups.
5. Bake for 20-25 minutes, or until browning and just done (moist crumbs on a toothpick are okay).
Enjoy your Grain-Free Honey Almond Cinnamon Muffins! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Cherokee Quanenas (Flourless Banana Pancakes)? | Here's a recipe for Cherokee Quanenas (Flourless Banana Pancakes):
Ingredients:
• 1 large banana
• 3 eggs
• 1/2 teaspoon maple extract
Instructions:
1. Mash banana(s), eggs, and maple extract with a fork until incorporated.
2. Heat up a greased fry pan to medium heat, and pour in about 1/4 cup (60 g) of batter.
3. When the pancake is cooked on one side, flip, and cook for about a minute.
4. Serve, topped as desired.
Enjoy your Cherokee Quanenas (Flourless Banana Pancakes)! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Air Fryer Apple Fritters With Cider Glaze? | Here's a recipe for Air Fryer Apple Fritters With Cider Glaze:
Ingredients:
• 1 1/2 cups all purpose flour
• 2 tablespoons cornstarch
• 1/2 cup brown sugar
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon, divided
• 1/2 teaspoon kosher salt
• 1/2 cup whole milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups honeycrisp apple, peeled, cored, and diced into 1/4 in (6 mm) pieces
• 2 cups powdered sugar
• 2 tablespoons apple cider
• nonstick cooking spray, for greasing
Special Equipment
• air fryer
Instructions:
1. Preheat the air fryer to 400°F (200°C).
2. In a large bowl, whisk together the flour, cornstarch, brown sugar, baking powder, 11/2 teaspoons cinnamon, and the salt.
3. In a separate large bowl, whisk together the milk, eggs, and vanilla.
4. Gradually add the dry ingredients to the wet ingredients and stir until smooth. Fold in the diced apples.
5. Place a parchment paper round (or square) in the bottom of the air fryer.
6. Dollop about 1/4 cup of batter onto the lined air fryer basket. Add more batter to fill the basket, but do not overcrowd. Spray the tops of the fritters with nonstick spray. Fry for 6 minutes, then flip, spritz with nonstick spray again, and cook for 4 minutes more, until crispy. Remove from the air fryer and repeat with the remaining batter.
7. Make the glaze: Meanwhile, in a medium bowl, whisk together the powdered sugar, remaining 1/2 teaspoon cinnamon, and 2 tablespoons of apple cider. Stir until smooth, adding more apple cider to reach your desired consistency.
8. Drizzle the glaze over the hot fritters and serve immediately.
Enjoy your Air Fryer Apple Fritters With Cider Glaze! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Almond Butter & Bacon Breakfast Sandwich? | Here's a recipe for Almond Butter & Bacon Breakfast Sandwich:
Ingredients:
• 4 organic readies-to-bake biscuits, cooked according to package directions
• 1/4 cup Justin’s® Maple Almond Butter
• 1 banana, sliced into ¼-inch rounds
• 2 slices thick cut bacon, cooked and halved crosswise
• 2 tablespoons maple syrup
Instructions:
1. Break each biscuit in half horizontally.
2. Spread each bottom biscuit half with 2 tablespoons of Justin’s® Maple Almond Butter, then top with 4–6 slices of banana in a single layer and 2 pieces of bacon. Drizzle with 1 tablespoon of maple syrup. Top with biscuit half.
3. Repeat with the remaining ingredients to make a second sandwich.
Enjoy your Almond Butter & Bacon Breakfast Sandwich! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Citrus Espresso Custard Toast? | Here's a recipe for Citrus Espresso Custard Toast:
Ingredients:
Espresso Simple Syrup
• 1/2 cup water
• 1/2 cup granulated sugar
• 1 tablespoon instant espresso
Coffee-Yogurt Custard
• 2 tablespoons vanilla-flavored Greek yogurt, such as Chobani
• 1 teaspoon instant espresso powder
• 1 large egg
Toast
• 1 small grapefruit
• 1 croissant, sliced in half lengthwise
• 1 teaspoon granulated sugar
SPECIAL EQUIPMENT
• air fryer
• kitchen torch, optional
Instructions:
1. Preheat an air fryer to 350°F (180°C).
2. Make the espresso simple syrup: In a small saucepan, combine the water, sugar, and espresso powder and bring to a boil over medium-high heat. Let the mixture simmer for 5 minutes, then remove the pot from the heat and set aside until ready to use. The syrup will keep in an airtight container in the refrigerator for up to 1 week.
3. Make the coffee-yogurt custard: In a small bowl, whisk together the yogurt, espresso powder, and egg.
4. Assemble the toast: Set the grapefruit on a cutting board and use a sharp knife to cut off the top and bottom so the flesh is exposed and the fruit can sit upright. Use the knife to remove the rind from around the fruit, following the contours of the fruit and cutting carefully to remove all of the pith, but leaving as much flesh intact as possible. Holding the fruit in your non-dominant hand, use the knife to cut between the membranes to release the segments.
5. Place the croissant halves, cut-side up, on a flat surface and use your fingertips to gently press down the centers to create wells. Brush each croissant half with the espresso syrup, then spoon a couple of tablespoons of custard into each well and lightly spread to fill evenly. Arrange the grapefruit segments on top of the custard and sprinkle with the sugar.
6. Carefully transfer the filled croissants to the air fryer and cook until the edges of the pastry are golden brown and the custard has set in the center, 5–7 minutes. Remove from the air fryer and transfer to a plate. If you want a little more color and crunch, use a kitchen torch to caramelize the sugar on the grapefruit.
7. Serve immediately.
Enjoy your Citrus Espresso Custard Toast! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could you tell me how to prepare Vegan Tofu Breakfast Scramble? | Here's a recipe for Vegan Tofu Breakfast Scramble:
Ingredients:
• 1/3 cup unsweetened plain almond milk
• 2 tablespoons nutritional yeast
• 1 clove garlic, minced
• 1/4 teaspoon ground turmeric
• 3/4 teaspoon kosher salt, divided, plus more to taste
• 16 oz extra firm tofu, drained and patted dry
• 1 tablespoon olive oil
• 3 scallions, white and light green parts, diced
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup red bell pepper, diced
• 1/2 cup kale, chopped, stems removed
• 1 avocado, pitted, peeled, and thinly sliced
• 8 veggie breakfast sausage patties, cooked according to package
• 1 La Brea Bakery® French Bread Loaf,, sliced and toasted
Instructions:
1. In a small bowl, whisk together the almond milk, nutritional yeast, garlic, turmeric, and 1/2 teaspoon salt.
2. On a plate, use your hands or a potato masher to crumble the tofu into small, bite-size pieces resembling scrambled eggs.
3. Heat the olive oil in a large skillet over medium-high heat. Add the scallions and cook for 1–2 minutes, until starting to soften. Add the tofu, remaining 1/4 teaspoon salt, and the black pepper, and cook, stirring frequently, for about 5 minutes, until warmed through and some of the moisture has evaporated.
4. Reduce the heat to medium and stir in the almond milk mixture. Cook for 2 minutes, stirring frequently, until liquid starts to reduce. Add the red bell pepper and kale, and cook for 2–3 minutes, until the vegetables are tender.
5. Serve the scramble topped with avocado, with the veggie sausage patties and toasted slices of La Brea Bakery® French Bread Loaf alongside.
Enjoy your Vegan Tofu Breakfast Scramble! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Paneer Bhurji Avocado Toast? | Here's a recipe for Paneer Bhurji Avocado Toast:
Ingredients:
• 1 block paneer cheese, 14 ounce (395 G)
• 2 tablespoons ghee
• 1/2 teaspoon cumin seed
• 1/2 teaspoon fresh ginger, grated
• 1 serrano chile, seeded and diced
• 1 medium tomato, diced
• kosher salt, to taste
• 1 teaspoon fresh cilantro, chopped
• nonstick cooking spray, for greasing
• 4 large eggs
• freshly ground black pepper, to taste
• 4 slices bread, toasted
• 2 ripe avocados, smashed
Instructions:
1. Remove the paneer from the refrigerator 1–2 hours before prepping. This will allow it to soften, making it easier to work with. Crumble or cut the paneer into smaller pieces, then add to a medium bowl and mash with a fork into small crumbles. Use your hands to massage the paneer until dough-like in texture. Cover the bowl with a damp paper towel, pressing directly against the surface of the cheese. Set aside.
2. Melt the ghee in a medium skillet over medium heat. Add the cumin seeds, ginger, serrano chiles, and tomato. Cook until the tomato has softened slightly, about 2 minutes.
3. Add the crumbled paneer and season with salt to taste. Stir to incorporate, then remove the pan from the heat and sprinkle in the cilantro. Stir to combine.
4. Wipe out the pan, then grease with nonstick spray. Crack the eggs in the pan and season with salt and pepper. Fry the eggs sunny-side up to your desired doneness.
5. Smear the smashed avocado over the toasted bread. Spoon 1/4 of the paneer bhurji over each slice, then top each with a sunny-side up egg and serve. Any leftover paneer will keep in an airtight container in the refrigerator for up to 1 week.
Enjoy your Paneer Bhurji Avocado Toast! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Berry Beet Bowl? | Here's a recipe for Berry Beet Bowl:
Ingredients:
• 1/2 cup Planet Oat® Unsweetened Original Oatmilk
• 1 cup frozen mixed berry
• 1/3 cup frozen cooked beets
• 1 frozen banana
• 1 date, pitted and finely chopped
For Garnish
• banana, sliced
• chia seed
• white dragon fruit ball
• blackberry
• honey
Instructions:
1. In a high-powered blender, combine the Planet Oat® Unsweetened Original Oatmilk, mixed berries, beets, frozen banana, and date. Blend on high speed until smooth, 2–3 minutes.
2. Pour the smoothie into a bowl and garnish with sliced banana, chia seeds, dragon fruit, blackberries, and a drizzle of honey.
Enjoy your Berry Beet Bowl! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Crepes With Blueberry Compote? | Here's a recipe for Crepes With Blueberry Compote:
Ingredients:
Crepe batter:
• 1 cup flour
• 1 1/4 cups milk
• 3 eggs
• 2 tablespoons sugar
• 2 tablespoons butter
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
Blueberry Compote:
• 1 cup frozen blueberry
• 1 cup sugar
• 1 tablespoon water
• 1 tablespoon lemon juice
• 1 lemon, zested
Extras:
• whipped cream
• blueberry
• powdered sugar
• lemon zest
Instructions:
1. In a blender, add all the crepe ingredients. Blend till smooth. Cover and let rest for 20 minutes.
2. While the batter rests, start the compote. In a saucepan, add the blueberries on medium heat and cook for 2 minutes. Then, add the sugar, lemon juice and zest, and water. Stir and cook until hot and bubbly. Then, reduce heat to medium low, stirring occasionally until set.
3. To make the crepes, lightly brush a nonstick pan with butter and on medium heat, add 1/4 of the batter. Quickly lift the pan and swirl to the edges, making a circle.
4. Cook for about 40 seconds, until the middle begins to bubble and edges begin to brown. Once set slightly, flip over and cook the other side for 40-45 seconds.
5. To fill, spread some cream on one end, top with a few spoons of the berry compote, and, if desired, top with additional whipped cream, fresh blueberries, and a sprinkle of lemon zest.
6. Serve.
Enjoy your Crepes With Blueberry Compote! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Homemade Buttermilk Pancakes? | Here's a recipe for Homemade Buttermilk Pancakes:
Ingredients:
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 1/4 cups buttermilk
• 3 eggs, beaten
• 1/4 cup unsalted butter, melted
• Blueberries, blackberries, or strawberry
• heavy cream, for whipping
• maple syrup, for serving
Instructions:
1. Sift and combine dry ingredients in a mixing bowl. In a separate mixing bowl, combine all of the wet ingredients, including the melted butter.
2. Pour the wet ingredients into the mixing bowl with the dry ingredients and whisk well until no lumps remain. Wash and chop the berries, if using, and stir into the mixture.
3. Heat up a griddle on medium-high heat. Using a stick of butter, grease the griddle where you are going to pour the first pancake(s) and then pour or ladle some batter onto the griddle. Cook on medium-high. When bubbles start to form in the middle of the pancake, it’s ready to flip. Repeat with the rest of the batter.
4. While the pancakes are cooking, pour some heavy cream into an electric stand mixer and mix on medium, increasing the speed to high to make whipped cream.
5. Serve the pancakes warm, topping with whipped cream and syrup, if desired.
Enjoy your Homemade Buttermilk Pancakes! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Miso Apple Buns? | Here's a recipe for Miso Apple Buns:
Ingredients:
Dough
• 3 1/2 cups all purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons instant yeast
• 1 3/4 teaspoons kosher salt
• 1/4 teaspoon baking soda
• 1 stick unsalted butter
• 1 cup plain greek yogurt
• 1/2 cup apple cider
Filling
• 1/3 cup light brown sugar, packed
• 1/4 cup unsalted butter, softened
• 1/4 cup white miso
• 1 teaspoon ground cinnamon
• 1 cup granny smith apple, finely diced
• 1/2 cup date, finely diced
Glaze
• 1 cup apple cider
• 1/4 cup maple syrup
• 2 tablespoons buttermilk
• 4 tablespoons unsalted butter
• 1/4 teaspoon kosher salt
Instructions:
1. Make the dough: In the bowl of a stand mixer, whisk together the flour, sugar, yeast, salt and baking soda.
2. In a small saucepan, melt the butter over medium heat. Add the Greek yogurt and apple cider and whisk to combine. Continue cooking until the mixture is just warmed through, about 1 minute.
3. Pour the butter mixture into the flour mixture and stir with a wooden spoon until a shaggy dough forms.
4. Attach the bowl to the stand mixer fitted with the hook attachment and mix on low speed until the dough comes together in a tight ball, about 20 minutes. Cover the bowl with plastic wrap and let rise in a warm place until doubled in size, about 2 hours.
5. Punch the dough down, cover with plastic wrap, then transfer to the refrigerator to rest for at least 4 hours, up to overnight.
6. Make the filling: In a small bowl, whisk together the brown sugar, butter, and miso until smooth.
7. Make the buns: Turn the dough out onto a lightly floured surface and roll out to 1/4-inch-thick rectangle. Spread the filling across the dough, all the way to the edges, then sprinkle the diced apple and dates on top. Starting from a long end, roll the dough into a log, then slice into 12 pieces.
8. Place the buns in a 9 x 13 x 2-inch baking dish and cover with foil. Let the buns proof in a warm place until doubled in size, about 90 minutes.
9. Preheat the oven to 350°F (180°C).
10. Bake the buns until beginning to turn golden brown, about 30 minutes. Remove the foil and continue baking until completely golden brown and cooked through, about 15 minutes more.
11. Meanwhile, make the glaze: In a small saucepan, bring the apple cider to a boil over medium-high heat. Cook until reduced by half, about 5 minutes. Add the maple syrup and continue cooking until the temperature reaches 225°F (105°C). Remove the syrup from the heat and add the buttermilk, butter, and salt. Swirl the pan until the butter is completely melted.
12. Pour the glaze over the buns while they are hot. Let sit for 5 minutes before serving.
Enjoy your Miso Apple Buns! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Homemade Oatmeal? | Here's a recipe for Homemade Oatmeal:
Ingredients:
• 1/2 cup water
• 1/2 cup almond milk
• 1/2 cup rolled oats
• 1 teaspoon vanilla
• fresh fruit, optional
• maple syrup, optional
• brown sugar, optional
Instructions:
1. Mix milk together with water and bring to a steady boil in a small saucepan.
2. Add rolled oats and simmer on low. Stir mixture constantly until it has thickened, about 5 minutes.
3. Serve with toppings of your choice.
Enjoy your Homemade Oatmeal! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Omelet With Salmon & Cream Cheese? | Here's a recipe for Omelet With Salmon & Cream Cheese:
Ingredients:
• 1/4 cup smoked salmon
• 4 medium eggs
• 1/2 cup cream cheese, softened
• 1 handful fresh chives, finely-diced
• 1 splash whole milk
• 1 butter, knob
• salt and pepper, to taste
Instructions:
1. Crack the eggs in a bowl and whisk them together with a splash of milk. In a separate bowl, mix chives with cream cheese, add ground pepper to taste, and combine. Set aside remaining leftover chives for garnish.
2. Heat up your frying pan with a knob of butter over medium heat. Once the butter has fully melted, pour half of the egg mixture into the pan. Slightly whisk the egg in the pan until it starts to set so that it cooks more evenly.
3. Once the egg mixture has set, flip the omelet and cook the other side until it is slightly golden brown.
4. Once the omelet is cooked, fold it in the pan, then transfer to a plate.
5. Repeat the process for the second omelet.
6. Grind some salt & pepper over the omelets and top the omelets with small pieces of the smoked salmon. Then place a scoop of cream cheese on top of the smoked salmon. Finish the dish off by sprinkling the remaining diced chives over the omelet.
7. Serve.
Enjoy your Omelet With Salmon & Cream Cheese! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could you tell me how to prepare Buttermilk Banana Pancakes? | Here's a recipe for Buttermilk Banana Pancakes:
Ingredients:
• 1 banana
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 tablespoon melted butter, or oil of choice
• 3 tablespoons sugar
• 3 tablespoons buttermilk
• 1/2 cup flour
• 1 teaspoon baking powder
Instructions:
1. In a medium bowl, mash the banana and add oil, vanilla, buttermilk, egg, and sugar. Whisk until combined.
2. Add the remaining ingredients and whisk until combined. Do not over mix.
3. Spray a skillet or griddle and heat to medium heat.
4. Pour batter in small circles.
5. Cook until the top is bubbly and thick, and the edges are golden brown.
6. Flip, and cook for another 1-2 minutes, or until cooked through.
7. Serve.
Enjoy your Buttermilk Banana Pancakes! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make Mini Corned Beef Quiches? | Here's a recipe for Mini Corned Beef Quiches:
Ingredients:
• 1 can Hereford Corned Beef
• 4 eggs
• 1/2 cup half & half
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1 tablespoon salt
• 1 cup shredded cheddar cheese
• 1 cup spinach, chopped, cooked
• 2 packages puff pastry, pre-made
Instructions:
1. Preheat the oven to 350°F.
2. Whisk together eggs, cream, and spices.To this, stir in beef, cheddar, and spinach.
3. Roll open dough and cut into 4” square sections.
4. Line a lightly oiled muffin tin with one square of puff pastry dough.
5. Evenly distribute egg mixture between each muffin section.
6. Bake on the middle rack for 25-30 minutes, or until the egg is set in the center.
7. Let cool slightly before serving.
Enjoy your Mini Corned Beef Quiches! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Strawberry Cream Cheese Stuffed French Toast? | Here's a recipe for Strawberry Cream Cheese Stuffed French Toast:
Ingredients:
• 1 package vegan cream cheese
• 1 1/2 cups freeze dried berries
• 1 tablespoon vegan sugar
• 1 package ciabatta roll, gluten-free
• 2 cups plant based milk
• 2/3 cup chickpea flour
• 2 teaspoons vanilla extract
• 2 tablespoons vegan butter
Garnish:
• fresh berry
• vegan whipped cream
• powdered sugar
• maple syrup
Instructions:
1. Grind freeze dried berries and mix with one package of vegan cream cheese and sugar, set aside.
2. Mix plant milk and chickpea flour in a bowl large enough to fit a roll in. Then, take a roll and cut through the middle to create space for filling.
3. Put cream cheese mixture into a sandwich baggy and cut a corner off for easy filling of rolls.
4. Fill the ciabatta rolls with cream cheese then soak in the milk/chickpea flour mixture.
5. Add butter to a fry pan on low/medium heat, add rolls to the pan. About 3-4 min on each side or until desired golden brown and crispness.
6. Serve with fresh berries, whipped topping, powdered sugar and maple syrup.
Enjoy your Strawberry Cream Cheese Stuffed French Toast! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Pineapple Coconut Smoothie Bowl? | Here's a recipe for Pineapple Coconut Smoothie Bowl:
Ingredients:
• 2 1/2 cups frozen pineapple
• 1/2 cup coconut milk
• shredded coconut, optional toppings: chia seeds, frozen fruit
Instructions:
1. Blend together pineapple and coconut milk until smooth and thick.
2. Pour in a bowl and add toppings. Serve.
Enjoy your Pineapple Coconut Smoothie Bowl! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Cottage Cheese Pancakes? | Here's a recipe for Cottage Cheese Pancakes:
Ingredients:
• 1 cup cottage cheese
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup oats
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon baking powder
• 1 pinch salt
• 1 tablespoon cocoa powder, optional
For frying:
• 1 teaspoon butter, or 1 teaspoon of coconut oil
For syrup:
• 1 teaspoon butter
• 1 handful nut
• 1/2 cup maple syrup
Instructions:
1. Put all of the pancake ingredients in a blender and blend until smooth.
2. Place the frying pan over medium-high heat and add 1 tsp of coconut oil or butter. Then, pour the desired amount of pancake batter on the frying pan.
3. Let pancakes cook thoroughly before flipping; (pancakes should brown on both sides).
4. For the syrup:
5. Melt butter
6. Add nuts of choice (pecans, walnuts, cashews, sliced almonds) to a skillet with 1 tsp of butter and toast for 2 minutes, caramelizing nuts. Add syrup and simmer until cohesive.
7. Serve on top of pancakes.
Enjoy your Cottage Cheese Pancakes! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could you tell me how to prepare Protein Oats? | Here's a recipe for Protein Oats:
Ingredients:
• 1/2 cup oats
• 1/2 cup water
• 4 tablespoons whey protein maple syrup
• 1 teaspoon chia seeds
• 1 teaspoon hemp seeds
• 1/2 banana
• 11 strawberries
• 1 teaspoon pepper
Instructions:
1. Combine oats and water in a heatproof bowl and microwave for 1 minute. Then, stir and microwave for another minute.
2. Add protein and stir well
3. Add seeds, banana and strawberries.
4. Serve.
Enjoy your Protein Oats! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Cheddar And Asparagus Quiche As Made By Matthew Francis? | Here's a recipe for Cheddar And Asparagus Quiche As Made By Matthew Francis:
Ingredients:
• 1 pie dough, store-bought, thawed if frozen
• 10 slices bacon, cooked and chooped
• 1 tablespoon olive oil
• 1 small leek, white and light green parts only, cleaned well, sliced
• kosher salt, to taste
• freshly ground black pepper, to taste
• 1 lb asparagus, trimmed and cut into 1 in (2.54 cm) pieces
• 5 large eggs
• 2 cups shredded white cheddar
• 1 1/2 cups half & half
• 1 tablespoon dijon mustard
• 1/4 teaspoon ground nutmeg
Instructions:
1. Preheat the oven to 400˚F (200°C). Line a baking sheet with parchment paper.
2. Place the pie dough in a round tart dish, pressing gently against the sides, and prick the bottom all over with a fork. Bake for 10–15 minutes, until the crust is cooked through, but not brown. Remove from the oven and let cool completely.
3. Heat the olive oil in a medium skillet over medium heat. Add the leeks, season with salt and pepper, and cook until soft and golden brown, 5–7 minutes. Remove the pan from the heat and set aside.
4. Fill the bottom of a steamer or double boiler with water and bring to a boil over high heat. Add the asparagus to the basket, cover, and steam until tender-crisp, 2–6 minutes. Let cool.
5. Sprinkle the white cheddar, sautéed leeks, chopped bacon, and asparagus over the crust, reserving a bit of bacon, leeks, and asparagus for topping.
6. In a large bowl, whisk together the eggs, half-and-half, mustard, nutmeg, and salt and pepper to taste.
7. Pour the egg mixture into the crust over the fillings. Top with the reserved bacon, leeks, and asparagus.
8. Bake the quiche until the filling is firm, 30–40 minutes. Remove from the oven and let cool to room temperature, 1–2 hours.
9. Slice and serve.
10. Enjoy.
Enjoy your Cheddar And Asparagus Quiche As Made By Matthew Francis! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for Honeydew Refresher Smoothie Bowl? | Here's a recipe for Honeydew Refresher Smoothie Bowl:
Ingredients:
• 3 cups frozen honeydew
• 1/2 cup milk
• chia seed, shredded coconut and frozen fruit etc
Instructions:
1. Blend together honeydew and milk until smooth and thick.
2. Top as desired and serve.
Enjoy your Honeydew Refresher Smoothie Bowl! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Banana Spinach Smoothie? | Here's a recipe for Banana Spinach Smoothie:
Ingredients:
• 1 lb silken tofu
• 1/4 cup maple syrup
• 1/2 cup unsweetened vanilla almond milk
• 1 frozen banana
• 1 handful spinach
• 1 cup ice
• protein powder, optional
Instructions:
1. Mix tofu and maple syrup together until smooth. Pour into a rubber ice cube tray and freeze cubes.
2. Add frozen banana, 1 tofu cube, spinach, almond milk, and protein powder (optional). Blend and enjoy. Add more milk to thin out smoothie consistency if desired.
Enjoy your Banana Spinach Smoothie! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Cheddar And Herb Stuffin’ Muffins? | Here's a recipe for Cheddar And Herb Stuffin’ Muffins:
Ingredients:
• nonstick cooking spray, for greasing
• 1 batch Stuffin’ Muffins Base
• 1 1/2 cups shredded cheddar cheese, divided
• 2 teaspoons fresh rosemary, chopped
• 2 large eggs
• 1/2 teaspoon McCormick® Rubbed Sage
Instructions:
1. Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with nonstick spray.
2. Add 1 cup shredded cheddar and the rosemary to the stuffing base and stir to combine. Fold in the eggs until incorporated.
3. Spoon about 1/4 cup of the stuffing into each muffin cup, filling just above the rims. Press down gently with a spoon to release any air pockets. Sprinkle the remaining 1/2 cup shredded cheddar over the muffins, then finish with a sprinkle of the McCormick® Rubbed Sage.
4. Bake the muffin cups for 25–30 minutes, or until cooked through and the tops are browned. Let rest in the muffin tin for 20 minutes, then run a knife around the edges of each cup to release.
5. Serve warm.
Enjoy your Cheddar And Herb Stuffin’ Muffins! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Healthy Vegan Banana Peel Pancakes? | Here's a recipe for Healthy Vegan Banana Peel Pancakes:
Ingredients:
• 1 oz Plant milk
• 1/4 cup oats
• 1 banana, reserve peel and set aside
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 tablespoon maple syrup
• 1 tablespoon vegan protein powder, optional
• fresh berry, or frozen
• any desired topping
Instructions:
1. Boil water and add in the banana peel. Cook for 10 minutes or until soft . In a separate bowl, mix the oats and milk
2. Add in half of the banana and mash it all together Then, add in your protein powder, cinnamon, nutmeg and maple syrup and stir
3. Remove the banana peel from the boiling water, drain the water and tear the peel up into pieces and add it to the pancake mixture
4. Mix the peel in and let it break up further until you can no longer see many bits. Then, add your berries to the mixture.
5. Cook the pancakes on medium heat on a pan for 3-4 minutes on each side, until each side is crispy and light golden brown. You can separate the mixture into 4 or 5 mini pancakes or make a large one. However, you will need to cook this for longer on each side.
6. Remove from the pan and assemble on a plate with all your favorite toppings.
7. Cut up the remaining half of the banana and place the pieces on top. Serve warm.
Enjoy your Healthy Vegan Banana Peel Pancakes! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make Sausage And Gravy Stuffin’ Muffins? | Here's a recipe for Sausage And Gravy Stuffin’ Muffins:
Ingredients:
• nonstick cooking spray, for greasing
• 1 tablespoon olive oil
• 1 lb breakfast sausage
• 1/2 teaspoon McCormick® Rubbed Sage
• 1/2 teaspoon red pepper flakes
• kosher salt, to taste
• 1 batch Stuffin’ Muffins Base
• 2 large eggs
• 1 oz McCormick® Turkey Gravy Mix
• 1 cup cold water
Instructions:
1. Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with cooking spray.
2. Heat the olive oil in a medium pan over medium heat. Add the breakfast sausage, McCormick® Rubbed Sage, and red pepper flakes and cook, breaking up the meat into small pieces, until browned and cooked through, 6–8 minutes. Pour off any excess grease, then season with salt to taste.
3. Add the sausage to the stuffing base and stir to combine. Fold in the eggs until incorporated.
4. Spoon about 1/4 cup (60 G) of the stuffing into each muffin cup, filling just above the rims. Press down gently with a spoon to release any air pockets.
5. Bake the stuffing cups for 30–35 minutes, or until cooked through and the tops are browned. Let rest in the muffin tin for 20 minutes, then run a knife around the edges of each cup to release.
6. While the stuffing muffins cool, add the McCormick® Gravy Mix to a small saucepan. Pour in the water, whisking constantly to prevent lumps from forming. Turn the heat to medium and cook, stirring frequently, until the gravy comes to a boil. Reduce the heat to low and simmer for 1 minute. Remove the pot from the heat and let sit for 3–5 minutes, until slightly thickened.
7. Spoon the gravy over the sausage stuffin’ muffins and serve warm.
Enjoy your Sausage And Gravy Stuffin’ Muffins! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Cherry Pancake Cake? | Here's a recipe for Cherry Pancake Cake:
Ingredients:
• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 tablespoons granulated sugar
• 1 cup milk
• 1/2 cup heavy cream
• 1 egg, lightly beaten
• 1 teaspoon vanilla extract
• 3 tablespoons butter, melted
• fresh cherry, pitted
For serving
• 1/4 cup powdered sugar
• 1/4 cup maple syrup
Instructions:
1. Preheat oven to 360°F. Grease a 9 inch baking tray and set aside.
2. In a large bowl, sift the flour, baking powder, salt and sugar and combine.
3. Pour the milk, cream, egg, vanilla, and melted butter into the flour mixture and whisk until smooth.
4. Pour the batter into the prepared baking tray and arrange fresh cherries on top. Push cherries to the bottom of the tray.
5. Bake for about 20-25 minutes, or until cooked through and lightly browned.
6. Remove from the oven and let cool to room temperature.
7. Before serving, dust the cake with powdered sugar and serve with maple syrup.
Enjoy your Cherry Pancake Cake! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook A Better Spinach Frittata? | Here's a recipe for A Better Spinach Frittata:
Ingredients:
• 1/2 medium onion, diced
• 1/2 large bell pepper, diced
• 1 clove garlic
• 1/3 cup bacon, crumbled
• 3 tablespoons coconut oil, (or whatever your preferred cooking oil is. Even butter, really)
• 4 oz cream cheese, softened
• 1 cup parmesan cheese
• 8 eggs
• 1/4 teaspoon salt
• 1 teaspoon black pepper
• 8 oz spinach, chopped, drained
Instructions:
1. Preheat oven to broil
2. Using a 10", oven-safe skillet, saute the onions, bell peppers, and garlic in 2 tbsp of oil. Once the veggies are nearly done (about 4 minutes), add bacon crumbles and cream cheese to the mix and cook until a creamy mixture. Scoop the veggie/bacon mix into a bowl to cool while leaving the oil behind. Ensure that excess oil is drained.
3. In the same skillet, add the hopped spinach. Cook it down until it starts to wilt, then place it on a paper-towel-lined plate to cool, ensuring the excess oil drips off.
4. In the onion bowl, add the parmesan cheese and mix until even clumps form. Then add the 8 eggs, salt, and pepper, and whisk until combined.
5. In the same skillet, heat the remaining oil before pouring the egg/veggie mixture into it. Let it cook for 30 seconds, stirring gently with whatever utensil you used before, then evenly cover the top with spinach. Let cook for 5 minutes, or until the edges of the mixture start turning a light brown.
6. Place the skillet in the oven with the broil on. Cook for 5-8 minutes, until the surface is golden brown.
7. Take out the skillet, cool, and serve while warm.
Enjoy your A Better Spinach Frittata! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for Almond Cranberry Crumble? | Here's a recipe for Almond Cranberry Crumble:
Ingredients:
For the Base:
• 2 tablespoons flour
• 1/2 teaspoon cocoa powder
• 1 tablespoon milk
• 1 teaspoon honey
• 1/4 teaspoon melted butter
For the crumble:
• 20 crushed almonds
• desired amount of dried cranberries
• 2 tablespoons oats
• 1 teaspoon maple syrup
• vanilla extract, (small drop) or powdered vanilla biscuits (1 tablespoon)
• 1 teaspoon milk
• melted dark chocolate, optional
Instructions:
1. In a bowl, mix together cereal powder, honey, cocoa powder, and melted butter. Slowly pour the milk and mix thoroughly until it becomes doughy. Mold into the bottom of a separate bowl to form a base crust.
2. In the mixing bowl, add the oats, biscuit powder, and crushed almonds. Mix thoroughly. Add the cranberries. Mix well.
3. Drizzle the syrup and let the mixture sit there for 2 minutes.
4. Mix the syrup well into the crumble (make sure it is evenly mixed). Put the mixture on top of the chocolate tart base and press in evenly. Make sure it is really compact.
5. Drizzle the milk over it and let it rest.
6. If desired, drizzle melted dark chocolate on top for a warm taste.
7. Bake in the microwave for about 2 minutes (may vary).
8. Serve warm.
Enjoy your Almond Cranberry Crumble! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Stocked Brooklyn's Sweet Potato “Toast”? | Here's a recipe for Stocked Brooklyn's Sweet Potato “Toast”:
Ingredients:
• 2 medium sweet potatoes
• 3 tablespoons avocado oil
• 1/2 teaspoon pepper, optional
• 3 tablespoons olive oil
• 1 cup dry quinoa
• 1 teaspoon coconut amino
• 8 oz fresh goat cheese, (equal to one small log)
• 2 tablespoons milk
• 1 teaspoon apple cider vinegar
• 1/8 teaspoon sweet paprika, optional
• 2 sprigs fresh tarragon, or herb of choice
• 8 kale chips, optional
• 4 eggs, optional
Instructions:
1. PREPARE THE POTATOES:
2. Preheat the oven to 375°F. Line a sheet tray with parchment paper.
3. Wash and cut the potatoes lengthwise into 3/4-inch slices. Rub with 2 tablespoons of avocado oil. Dust with pepper and a pinch of salt.
4. Evenly space the toasts on the sheet tray. Roast until lightly browned, about 15 minutes. Remove from the oven and let cool.
5. PREPARE THE QUINOA:
6. Rinse the quinoa in a fine-mesh strainer.
7. Add 2 tablespoons of olive oil to a pot with a tight-fitting lid set on medium heat. When the oil is shimmering, add the quinoa. Stir to coat, then cook until fragrant and lightly toasted, about 2 minutes.
8. Add 2 cups (480 ml) of water and a pinch of salt to the pot, then increase the heat and cover. As soon as the liquid comes to a boil, turn down the heat to create a gentle simmer.
9. Cook until the water is absorbed, about 20 minutes. Remove from the heat, uncover, and add the coconut aminos, using a fork to fluff and stir the quinoa.
10. Heat the remaining avocado oil in a skillet set on medium heat. When the oil is shimmering, add half the quinoa and stir to coat. Cook, stirring occasionally, until golden brown and crispy, about 15 minutes. Transfer to a plate lined with a paper towel. Then, repeat the process with the remaining quinoa.
11. PREPARE THE CHEESE:
12. Add the goat cheese, milk, and apple cider vinegar to a small food processor. To this, add the paprika.
13. Wash and chop the herbs, including any delicate stems, then add to the food processor. Blend until smooth.
14. TO SERVE:
15. Heat the “toasts” and place one or two slices on each plate.
16. Crumble a spoonful or two of the cheese spread on top of each serving.
17. Fry one egg per person and place it on top of each serving of toast. Crumble more cheese spread on top of the fried eggs.
18. Sprinkle each serving generously with the crispy quinoa.
19. Crush the kale chips and sprinkle on top of each serving.
20. Plate and serve.
Enjoy your Stocked Brooklyn's Sweet Potato “Toast”! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Spicy Shakshuka With Maple Syrup. | Here's a recipe for Spicy Shakshuka With Maple Syrup:
Ingredients:
• 1/2 onion
• 2 cloves garlic
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/4 cup tomato basil pasta sauce
• 2 medium tomatoes, chopped
• 2 eggs
• salt and pepper, to taste
• 1 teaspoon maple syrup
• 1 teaspoon lemon juice
• 1 small bunch fresh parsley, chopped
Instructions:
1. Heat olive oil in a pan on medium heat. Add the chopped onion. Cook until the onion turns to translucent.
2. Add garlic and spices. Cook for 1 to 2 minutes.
3. Add chopped fresh tomatoes and 1/4 cup (55 g) of tomato basil pasta sauce into the pan. Break down tomatoes with a large fork and season with salt and pepper. Add maple syrup and lemon juice. Bring the sauce to a simmer.
4. Make some spaces and crack the eggs into it. Cover the pan and cook until the eggs are done or as you like.
5. Add chopped parsley on top and serve with french baguette or sourdough.
Enjoy your Spicy Shakshuka With Maple Syrup! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Breakfast Cups. | Here's a recipe for Breakfast Cups:
Ingredients:
Ingredients:
• 2 Phyllo pastry sheets
• 1 egg wash
• 1 tablespoon olive oil
• 5 eggs, mixed
• 2 tablespoons roe, or caviar
• 1/2 cup milk
Handful Fresh parsley
• 1 tablespoon truffle oil
• micro herb, to garnish
• salt and pepper
Instructions:
1. Preheat the oven to 180° C.
2. Cut phyllo pastry into medium sized squares. Then brush pastry with egg wash.
3. Place two pastry sheets into a baking tray, then into the oven for 10 min until golden brown.
4. Crack 5 eggs into a bowl, add milk, chopped parsley, salt and pepper then whisk. Drizzle olive oil into a pan at low heat. Cook eggs until fluffy and scrambled then drizzle truffle oil and fold in.
5. Fill the phyllo cups with scrambled eggs, top up with a little roe or caviar and garnish with micro herbs and serve.
Enjoy your Breakfast Cups! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make Apple And Pecan Stuffin’ Muffins? | Here's a recipe for Apple And Pecan Stuffin’ Muffins:
Ingredients:
• nonstick cooking spray, for greasing
• 1 tablespoon unsalted butter
• 2 apples, cored and diced into 1/4 (6 mm) pieces
• 1 cup pecan, chopped
• 1/2 teaspoon McCormick® Rubbed Sage
• 1/2 teaspoon kosher salt
• 1 batch Stuffin’ Muffins Base
• 2 large eggs
Instructions:
1. Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with nonstick spray.
2. Melt the butter in a medium pan over medium heat. Add the apple and sauté for 1–2 minutes, or until just starting to soften. Add the pecans, McCormick® Rubbed Sage, and salt and cook for another 2 minutes, until the pecans are lightly toasted. Remove the pan from the heat.
3. Add the apple mixture to the stuffing base and stir to combine. Fold in the eggs until incorporated.
4. Spoon about 1/4 cup (60 G) of the stuffing into each muffin cup, filling just above the rims. Press down gently with a spoon to release any air pockets.
5. Bake the stuffing cups for 30–35 minutes, or until cooked through and the tops are browned. Let rest in the muffin tin for 20 minutes, then run a knife around the edges of each cup to release.
6. Serve warm.
Enjoy your Apple And Pecan Stuffin’ Muffins! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Rainbow Pride Flag Bagels? | Here's a recipe for Rainbow Pride Flag Bagels:
Ingredients:
Red Dough
• 1/4 cup warm water
• 1/4 teaspoon red gel food coloring
• 1/4 teaspoon instant yeast
• 1/2 teaspoon brown sugar
• 2/3 cup all purpose flour, plus more for dusting
• 1/4 teaspoon kosher salt
Orange Dough
• 1/4 cup warm water
• 1/4 teaspoon orange food coloring
• 1/4 teaspoon instant yeast
• 1/2 teaspoon brown sugar
• 2/3 cup all purpose flour
• 1/4 teaspoon kosher salt
Yellow Dough
• 1/4 cup warm water
• 1/4 teaspoon lemon yellow gel food coloring
• 1/4 teaspoon instant yeast
• 1/2 teaspoon brown sugar
• 2/3 cup all purpose flour, or bread flour, plus more for dusting
• 1/4 teaspoon kosher salt
Green Dough
• 1/4 cup warm water
• 1/4 teaspoon kelly green gel food coloring
• 1/4 teaspoon instant yeast
• 1/2 teaspoon brown sugar
• 2/3 cup all purpose flour, or bread flour, plus more for dusting
• 1/4 teaspoon kosher salt
Blue Dough
• 1/4 cup warm water
• 1/4 teaspoon royal blue gel food coloring
• 1/4 teaspoon instant yeast
• 1/2 teaspoon brown sugar
• 2/3 cup all purpose flour, or bread flour, plus more for dusting
• 1/4 teaspoon kosher salt
Purple Dough
• 1/4 cup warm water
• 1/4 teaspoon violet purple gel food coloring
• 1/4 teaspoon instant yeast
• 1/2 teaspoon brown sugar
• 2/3 cup all purpose flour, or bread flour, plus more for dusting
• 1/4 teaspoon kosher salt
Water Bath
• 8 cups water
• 1 teaspoon baking soda
• 1 teaspoon all purpose flour
Special Equipment
• 1 ruler, 12 inch
Instructions:
1. Make the red dough: Add the warm water and red food coloring to a medium bowl and stir until the food coloring is dissolved. Sprinkle the yeast on top of the water, then add the brown sugar, flour, and salt and mix until the dough begins to come together. Use your hands to gently knead in the bowl until there are no dry spots, 1–2 minutes (the dough doesn’t need to be completely smooth at this point), then bring the dough together in a ball. Set the dough in a small dish inside a gallon-size zip-top plastic bag and seal to prevent the dough from drying out. Repeat to make the orange, yellow, green, blue, and purple doughs. After mixing the final dough, let the dough rest for 10 minutes.
2. Remove a dough ball from the bag. On a lightly floured surface, knead for 30–60 seconds, until smooth. Return the dough to the plastic bag and repeat with the remaining colors.
3. Let the dough rise in a warm spot for 40–45 minutes, until 11/2 times their original size.
4. Line a baking sheet with parchment paper.
5. Transfer the purple dough to a lightly floured surface. Use a rolling pin to roll the dough into an 8 x 6-inch rectangle. (You should need very little flour, if any, to roll the dough out.) Roll out the blue dough to an 8 x 6-inch rectangle. Place on top of the purple rectangle, making sure not to overlap the edges so that each color remains exposed. Repeat with the green, yellow, orange, and red doughs, in this order. Use your hands to stretch and flatten the stacked dough rectangle as needed to maintain the 8 x 6-inch dimensions.
6. Use a sharp knife to cut the dough lengthwise into 6 1-inch-wide strips. Return 5 of the strips to the plastic bag to prevent them from drying out.
7. Use your fingertips to lightly roll the dough strip back and forth 5–6 times to round the square edges. Once rounded, use your palms to apply light pressure, rolling the dough strip back and forth while moving outwards, until it is about 12 inches long. Grab an end of the dough strip in each hand and twist 1–2 times to swirl the colors. Bring the ends together in a ring, overlapping about 11/2 inches. Press the ends together to seal. Use your palm to roll the overlapping dough against the surface to help seal, if needed. Make sure the bagel hole is at least 2 inches wide, using your fingers to carefully stretch and widen the hole if necessary. Transfer the bagel to the prepared baking sheet and repeat with remaining dough strips, spacing the bagels at least 2 inches apart. Cover the baking sheet with plastic wrap or place in a large, clean recycled plastic bag to prevent the bagels from drying out. Let proof for 25–30 minutes, until slightly puffy.
8. Arrange a rack in the center of the oven. Preheat the oven to 400°F (200°C).
9. While the bagels are proofing, prepare the water bath: Add the water, baking soda, and flour to a large pot. Stir to dissolve the baking soda and flour. Bring the water to a boil over high heat and let boil for at least 5 minutes.
10. Carefully place 2–3 bagels (depending on the size of the pot) upside down into the boiling water. Boil for 40 seconds, flipping halfway through. Use a slotted spatula or spoon to lift the bagel out of the water, letting the excess water drip off, then transfer back to the baking sheet. Repeat with the remaining bagels. Let the bagels cool for 5 minutes
11. Bake the bagels for 20–22 minutes, until the bottoms are golden brown. Let cool completely before slicing.
Enjoy your Rainbow Pride Flag Bagels! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |